Peach Panna Cotta with L. reuteri Yogurt

Here’s a tasty way to enjoy your L. reuteri or other yogurt: make a panna cotta like this Peach Panna Cotta. Because it’s made with gelatin, you add to joint and skin health further. You can also optionally add a tablespoon of collagen hydrolysates to further the skin and joint health benefits.

If you are new to the L. reuteri conversation, you can find it discussed in this Wheat Belly Blog post. In a nutshell, we replace this microbial species, Lactobacillus reuteri, lost by the majority of Americans due to exposure to antibiotics, emulsifiers in ice cream and salad dressing, aspartame and sucralose in diet sodas, many prescription drugs including stomach acid-blocking drugs and statin drugs, etc. Restoring L. reuteri achieves a number of wonderful benefits due to its ability to provoke pituitary release of the hormone, oxytocin, as well as L. reuteri’s ability to colonize the upper gastrointestinal tract and produce bacteriocins, natural peptide antibiotics that help suppress the species of small intestinal bacterial overgrowth, SIBO.

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. If you are unfamiliar with the natural non-nutritive sweeteners we use in the Wheat Belly lifestyle, see this discussion.

Makes 4 servings

1/2 cup water
2 3/4 teaspoons gelatin
1 medium peach, pitted and cubed
Sweetener equivalent to 4 tablespoons sugar
2 1/2 cups yogurt

Pour water into medium bowl, then sprinkle gelatin over top. Allow to sit for 5 minutes.

Add peach and sweetener and blend with immersion/stick blender or pour into standard blender; blend until thoroughly mixed. Stir in yogurt with spoon (not with blender, as blending kills the microbes)

Divide into 4 containers (e.g., drinking glasses, wine glasses, martini glasses) and refrigerate at least 3 hours before serving.