Here’s another panna cotta recipe but using yogurt to provide some probiotic effect, as well as a rich taste and mouthfeel. Peaches are just coming into season right now, so it’s a great time to start including in recipes.
Choose full-fat yogurt, organic whenever possible, that is unflavored and unsweetened. You could also make your own high-fat yogurt from the Wheat Belly recipe here.
Despite containing peach with around 9 grams net carbs each, the carbs of the one peach are distributed into 4 servings, yielding a net carb content of 10 grams per serving, safely under our limit of 15 grams. Because there is no added sugar, since this panna cotta is sweetened with Virtue Sweetener, no net carbs come from the sweetener.
Makes 4 servings
1/2 cup water
2 3/4 teaspoons gelatin
1 medium peach, pitted and cubed
2 1/2 cups full-fat yogurt, unflavored and unsweetened
1 tablespoon Virtue Sweetener
Pour water into medium bowl, then sprinkle gelatin over top. Allow to sit for 5 minutes.
Add peach, yogurt, sweetener and blend with immersion/stick blender or pour into standard blender; blend until thoroughly mixed.
Divide into 4 containers (e.g., drinking glasses, wine glasses, martini glasses) and refrigerate at least 3 hours before serving.