Sugar free Recipes

Panna Cotta with Poached Rhubarb

written by Natvia Natural Sweetener October 3, 2016 0 comments


    • Panna Cotta
    • 1 cup/250ml/8.4 oz skim milk
    • 2 cups/500g/16 oz plain yoghurt (non fat)
    • 1 tbsp/16g/0.5 oz Natvia
    • 1/4 cup/60ml/2 oz boiling water
    • 4 tsp gelatine powder
    • Poached Rhubarb
    • 1 bunch rhubarb, trimmed and cut into 4cm lengths
    • 1/4 cup/45g/1.5 oz Natvia
    • 3 tbsp/60ml/2 oz water
    • Zest of 1 orange

Makes 4


Panna Cotta
  1. Bring milk to a boil and remove from heat.
  2. Add yogurt and Natvia into milk mixture and stir until fully combined.
  3. Combine boiling water and gelatin powder and whisk until dissolved.
  4. Add gelatin mixture to milk mixture.
  5. Divide between four dishes and refrigerate until set.
Poached Rhubarb
  1. Combine all ingredients together and heat over medium heat, stirring until Natvia dissolves.
  2. Cover and simmer for 5 minutes until the rhubarb is tender.
  3. Allow to cool complete and place onto panna cotta.
Macros for 1 serving: Calories: 84 Fat: 0.3g Carb: 12.5g Fiber: 0.9g Sugar: 10.2g Protein: 8g


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