Picture this: You’re sitting on the sunny terrace of your villa on the Amalfi Coast, digging into a plate of smooth, creamy strawberry panna cotta while waiting for your yacht to pull into the bay…
Well, we can’t help you with the villa or the yacht, but we can help you make an easy, low-calorie panna cotta that will taste just like you’re in Italy. (Or you know, your backyard.)
Panna cotta is Italian for “cooked cream,” but it’s basically a chilled vanilla pudding or custard that’s been thickened with gelatin.
It’s a super versatile dessert: You can infuse it with any flavor you like, keep things simple and garnish it with your favorite fruit, or drizzle it with a sweet sauce.
The ingredient list for traditional panna cotta is simple: cream, milk, sugar, vanilla, and gelatin.
Our version is even more streamlined: Strawberry Whey Shakeology for a sweet summer flavor, unflavored gelatin, and unsweetened almond milk — that’s it.
Since it doesn’t contain cream, eggs or dairy, it’s the perfect dessert option if you’re lactose-intolerant or trying to cut down on dairy in your diet.
It’s also low in sugar and gluten-free (just make sure your gelatin is gluten-free).
This panna cotta is the ultimate summer dessert — cool and light, so you won’t feel like you have to run a marathon afterward to work it off.
Each serving of our Strawberry Panna Cotta contains 81 calories, 2 grams of sugar, and 2 grams of fat; a serving of traditional vanilla panna cotta can contain 291 calories, 15 grams of sugar, and 24 grams of fat.
The best part? There’s no cooking involved, so all you need is the patience to wait for it to set before you dig in. Buon appetito!
Strawberry Panna Cotta
Try this simple strawberry dessert for a summertime treat!
- 2 (7g each) envelopes unflavored gelatin
- ¾ cup boiling water
- 2 cups cold unsweetened almond milk
- 2 scoops Strawberry Whey Shakeology
Mix gelatin and water in a medium bowl until dissolved.
Add almond milk; mix well.
Place gelatin mixture and Shakeology in blender; cover. Blend until smooth.
Pour evenly into four individual dessert cups; refrigerate for at least 4 hours, or until set.
Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.