- 4 tablespoons water
- 2 1/2 teaspoons gelatin
- 3 cups whipping cream
- 1/2 cup Splenda
- 1/2 vanilla bean slit lengthwise
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until softened.
Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and the remaining cream.
Pour evenly into six 4- to 5-ounce ramekins. Place in the fridge and chill until set, approximately 2 hours.
To serve, place the ramekins in hot water for 30 seconds. Run a knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall out onto the plate. Remove the ramekin and spoon the berries over the top. Serve immediately.
This recipe yields six 4-ounce servings.
Total Carbohydrates: 57.6
Total Carbohydrates minus Fiber: 57.6
Carbohydrates per Serving: 7.55
Carbohydrates per Serving minus Fiber: 7.55