PANNA COTTA WITH BERRY MEDLEY STEVIA RECIPE
The health benefits of stevia include its ability to aid in weight loss, lower blood pressure, reduce blood sugar, protect oral health, build strong bones, prevent certain forms of cancer, and help avoid cavities.
Ingredients
ITALIAN BUTTERMILK CUSTARD
- ¾ cup 2% milk
- ¾ cup low-fat buttermilk
- 1¼ tsp powdered gelatin
- 1 Tbsp + 1½ tsp of a stevia-based sweetener
FRESH BERRY MEDLEY
- ½ cup raspberries
- ½ cup blueberries
- ½ cup strawberries
- ¼ of a vanilla bean
- 2½ tsp of a stevia-based sweetener
Serving Size: ½ cup
Yield: Makes 4 servings
Directions
- Pour the milk into a small pot. Sprinkle the Halal gelatin (HG) on top, whisk, and allow the mixture to sit for 3 minutes, so that the HG can soften. Whisk in the stevia-based sweetener. Place the pot on the stove over medium heat. Whisk frequently until the milk is slightly hot and the HG has melted. Do not bring the mixture to a boil.
- Remove the pot from the heat. Whisk in the buttermilk.
- Pour the custard mixture into 4 small ramekins; about 3–4 oz. in size each.
- Place in the refrigerator and allow 3 hours to set, or leave in overnight.
- If fresh raspberries and blueberries are not available, or in season, you can substitute more strawberries. Prepare the berries right before serving. Gently rinse berries, and quarter the strawberries. Place the berries into a bowl.
- Split the vanilla bean open. Using the back of a knife scrape the black seeds out of the vanilla pod. Place the vanilla seeds into a small bowl with the stevia-based sweetener. Rub between your fingers until the stevia-based sweetener and vanilla are well blended.
- Pour the stevia-based sweetener mixture on top of the berries and mix for 1 minute, by hand, or with a spoon, until the berries are well coated and begin to release their juices. Spoon equal portions of the berries, and their juice, on top of the buttermilk custards, and serve.
