INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Lightly grease 4 small (4 ounce) ramekins (or simply use small dessert cups if you don’t plan un-molding the panna cotta).
Step 2
Puree the strawberries in a blender until smooth.
Step 3
Pour the cream into a medium saucepan. Sprinkle with the gelatin and whisk well to combine. Set over medium heat and bring to a simmer. Whisk well until the gelatin is dissolved.
Step 4
Remove from heat and whisk in the strawberries, Swerve, and vanilla extract. Divide the mixture among the ramekins or dessert cups and refrigerate until set, about 2 to 3 hours.
To unmold, set the ramekins in a bowl of hot water for 15 to 30 seconds. Cover with a plate and flip over. Give the ramekin a good shake to loosen the panna cotta.
Step 5
You can also simply eat the panna cotta right out of the dishes.
Makes 4 servings.
