I always like to create and adapt recipes to tantalize your tastebuds while not sabotaging your healthy living efforts. As you know I am all for a 80/20 approach, but the 20% needs to be a delicious imperfection. Not some “trash” I often read online. Our body is a temple, not a garbage can!

The classic panna cotta recipe is compatible with the Balance Phase of my Healthy Living & Weight Loss program.

The vegan panna cotta recipe is compatible with all phases (Detox, Booster, Attack and Balance) of my Healthy Living & Weight Loss program.

Classic Panna Cotta Recipe

Ingredients for 8 people

• 1 heaping tbs of unflavored powder gelatin
• 3 tablespoons cold water
• 2 cups heavy cream
• 1 cup half and half
• 1/3 cup sugar
• 1 vanila bean , halved, with seeds scraped with the tip of a rounded knife

Steps

1. In a large saucepan bring cream, half and half, the vanilla bean and the seeds, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and let stand, covered for 15 minutes.
2. In a small saucepan sprinkle gelatin over water and let stand about 5 minute to soften (if you leave it a few more minutes it is not a problem). Do not heat it as I often read!
3. Stir in gelatin mixture and stir until well blended. Remove vanilla bean. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
4. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
5. Alternatively, you can keep the panna cotta in the ramekins and serve it plain or add berries, fruits, apple sauce, whatever you live really.

Enjoy!

Vegan & Sugar Free Panna Cotta Recipe 

Ingredients for 8 people

• 1.5 heaping tbs of unflavored powder gelatin
• 3 tablespoons cold water
• 3 cups coconut or other vegan alternative heavy cream (but not too firm, it stil needs to be quite liquid). I use a coconut/almond cream, which I find at Whole Foods
• 1/3 xylitol
• 1 vanila bean , halved, with seeds scraped with the tip of a rounded knife

Steps

1. In a large saucepan bring cream, the vanilla bean and the seeds, and xylitol just to a boil over moderately high heat, stirring. Remove pan from heat and let stand, covered for 15 minutes.
2. In a small saucepan sprinkle gelatin over water and let stand about 5 minute to soften (if you leave it a few more minutes it is not a problem). Do not heat it as I often read!
3. Stir in gelatin mixture and stir until well blended. Remove vanilla bean. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
4. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
5. Alternatively, you can keep the panna cotta in the ramekins and serve it plain or add berries, fruits, apple sauce, whatever you live really.

Enjoy!