I am a big dessert fiend! Being from an island who’s chief produce is sugar could be one of the reasons why… My milk as a child always had three teaspoons of sugar in it! So did my orange juice…anything they could stick sugar in they would! And believe it or not we all have pretty good teeth!
I joined online Weight Watchers a few days ago and am trying their Points Plus program…all the fruit and veggies you can eat, and an additional 29 points per day to start with. Those of you who’ve been on Weight Watchers know what I am talking about. So since I still have to have my sweets, I have been busy modifying different recipes to make them lighter.
Today’s recipe did not need much modifying. It is a panna cotta with strawberries added in and a strawberry coulis. I set mine in small mason jars but you can also set them in 1/2 cup custard molds and make smaller servings. The calories at the end are for the smaller servings!
Strawberry Panna Cotta
1/3 cup cold water
2 envelopes Knox Gelatin
Sprinkle contents of gelatin envelopes over cold water, let sit for a few minutes.
2 cups strawberries (fresh or frozen (thawed))
Place strawberries in a blender and blend until completely liquid. Drain through a colander to remove all seeds. Set aside.
2 cups half and half
1/2 cup powdered Splenda (sucralose)
1 teaspoon vanilla (or 1 vanilla bean scraped)
Bring half and half, Splenda, and Vanilla to a simmer. Add gelatin that has been dissolved in water and vigourously stir until gelatin is completely dissolved. Add strawberry mixture and mix well. Let sit for approximately 15-20 minutes. Remove vanilla bean if used and pour into 1/2 cup custard molds which have been sprayed with a nonstick cooking spray. Cover with plastic if you wish and place in refrigerator to set, depending on your refrigerator, 2-4 hours.
1 cup strawberries
juice of 1 lemon
1/4 cup Splenda
Place all ingredients in blender and blend until liquefied. Pass through a colander to remove seeds.
To serve loosen panna cottas by running bottom of cup under warm water and invert on a plate. Serve with coulis on the side. Makes approximately 8 1/2 cup servings.
Weight Watchers Point Plus 3 (without coulis)
|Total Fat||7.1 g|
|Saturated Fat||4.3 g|
|Polyunsaturated Fat||0.3 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||6.8 g|
|Dietary Fiber||0.9 g|