There is no use trying to hide it, I am a dessert fanatic. Strangely, I find this to be more true ever since I discovered I was pre-diabetic and went low carb. Because prior to this time, dessert was associated with a certain amount of guilt, of knowing I was entering into forbidden territory and that I had to try and limit my love of all things sweet. Not that it ever did me much good, I’ve always had a raging love of dessert. But now that the desserts I make fall well in line with my newly minted idea of what’s actually healthy for me, I feel free to love them like never before. I can indulge in dessert for breakfast, lunch and dinner. I often do, and I am not ashamed to admit it. This blog might as well be named All Day I Dream About Dessert, for all that I ever post anything besides sweet treats.
People often ask me where I get the ideas for my desserts and I find that I am at a loss to say. My ideas come from a million different sources and because I think about dessert so often, all the ideas get jumbled up together. Sometimes I can pinpoint the actual source of inspiration, such as another blogger’s creation that I think would hold up well to a low carb, gluten free makeover. But oftentimes the origin of an idea isn’t so clear. I’ve seen it here and there on the internet and it’s made it’s way into the back of my brain, to eventually come forward when the time is right. And sometimes the idea is purely my own and pops unbidden into my mind, fully formed in the manner of Athena springing from Zeus’s head. This was one such recipe.
Panna Cotta is a lovely dessert, all creamy and rich but also a little like adult jello. It’s simple to make, too and needs no baking, just a few hours to set in the fridge. I don’t know why I wanted to pair the coffee flavour with a raspberry sauce, I just did. It just seemed like the right thing to do. And I wanted to use Greek yogurt in the base, as I’d seen other Greek yogurt panna cottas and it always sounded so good. So I just did what my head told me to do and hoped the final product would be as good as the image in my mind.
Thankfully, it was. I really loved the combo of coffee and raspberry together, it worked even better than I’d hoped. And the Greek yogurt gave an interesting tanginess that helped offset the creamy richness of the base. The only thing I’d do differently next time is divide it into 8 servings instead of 6, because it’s so rich and decadent. It’s definitely a keeper of a dessert recipe and I am so pleased it was an original idea. That’s not to say no one has ever done it before, it simply that I thought it all up on my very own!
- 1 1/2 cups heavy cream divided
- 1 envelope unflavoured gelatin
- 1 tbsp instant coffee
- 1/3 cup Swerve Sweetener
- 1 1/2 cups Greek yogurt I used full fat, but you could do 2%
- 1/2 tsp vanilla extract
- 10 drops stevia extract
- 2 cups raspberries fresh or frozen (if frozen, thaw first)
- 3 tbsp powdered Swerve Sweetener
- 2 tsp fresh lemon juice
For the panna cotta, lightly grease 8 half-cup ramekins or serving dishes.
Place 1/2 cup heavy cream into a medium saucepan, sprinkle gelatin overand let sit for 3 minutes.
Add remaining cream, instant coffee and granulated erythritol, and set over medium heat, whisking until gelatin, coffee and erythritol are dissolved. Cook until mixture begins to steam but does not boil.
Remove from heat and stir in Greek yogurt, vanilla and stevia until smooth.
Divide between prepared ramekins, wrap in plastic wrap and chill at least 3 hours.
For the raspberry coulis, process raspberries and powdered erythritol in a food processor until pureed.
Set a fine-mesh sieve over a bowl and drain, pressing on solids to get as much liquid through the sieve as possible. Stir in lemon juice.
If you want to unmold your panna cotta, sit the ramekin in several inches of hot water, then run a sharp knife around the outside and invert onto a plate. Alternatively, you can leave it in the serving dish. Drizzle with raspberry coulis and serve.
Serves 8. Each serving has 6.5 g of carbs and 2 g of fiber. Total NET CARBS = 4.5 g.