Diabetic Panna Cotta Recipe – No Sugar Lemon Panna Cotta
Diabetic Panna Cotta Recipe – No Sugar Lemon Panna Cotta
About 12 years ago, I found a recipe for panna cotta in one of my magazines. I made this lemon panna cotta recipe for my Dad for some event and he ,in his normal fashion, made fun of it by calling it “lemon pudding”. Then this Father’s Day, he asked for the panna cotta again (I WAS SHOCKED), since he’s also a type 1 diabetic, I decided to make this a diabetic panna cotta recipe; a no sugar lemon panna cotta.
Have I ever mentioned that’s how I started cooking, I’d find a recipe in a magazine and make it or make it with modifications. I’m not much of an exact recipe follower, my husband totally makes fun of my inclination to change recipes on the fly. One other funny fact, my Mom does the same thing and my Dad now makes certain recipes because “she doesn’t follow the recipe”. LOL.
This modification to make the lemon panna cotta a diabetic lemon panna cotta was relatively simple. Instead of using sugar, I chose to use Truvia. Truvia has become my go-to natural (Not fake) sugar substitute. On a side note, I just ordered another natural sweetener that has zero sugar and I’ll link it in the amazon links below the recipe. The other natural sugar substitute has a confectioners sugar version too, which is why I wanted to give it a try.
For this diabetic lemon panna cotta recipe, you can skip the lemon zest if you want. I go back and forth on whether zest is really necessary.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
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- 1 quart heavy cream
- 1 envelope unflavored gelatin
- 1/4 cup lemon juice
- 1 Tbs lemon zest optional, sometimes i think zest is unnecessary
- 1/4 water
- 3 Tbs truvia
Ingredients
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- Add water and gelatin together and let sit 5 minutes.
- In a saucepan add heavy cream and Truvia heat to 160 degrees.
- Once the cream is at 160 degrees remove from the heat and add lemon juice and zest.
- Microwave the gelatin and water for 10-15 seconds until liquid. Once a liquid add to the cream mixture.
- Pour the mixture equally into 8 coffee cups or small containers.
- Refrigerate overnight and enjoy:)
