Strawberry Balsamic Panna Cotta with Greek Yogurt

Panna cotta with strawberry balsamic vinegar sauce

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5 from 3 votes

Strawberry Balsamic Panna Cotta with Greek Yogurt

This is a low carb panna cotta made with greek yogurt and slightly sweetened with a balsamic vinegar sauce

Prep Time30

Cook Time5

Chilling time in refrigerator6

Total Time6 35

Course: Dessert

Cuisine: Italian

Servings:

Calories: 267kcal

Author: Dorothy Stainbroook

Equipment

different sized bowls
whisk
Saucepan
6-ounce bowls or molds
Food processor
thin sharp knife

Ingredients

2 Tbsp water
1 ¼ tsp unflavored gelatin
1 ¼ cups heavy cream divided
1 cup plain Greek yogurt
1 tsp pure vanilla extract
¼ tsp sea salt
⅓ cup sugar + 2 Tbsp
3 cups strawberries frozen is OK
2 tsp fresh lemon juice
2-3 Tbsp good balsamic vinegar
¼ tsp freshly ground black pepper

Instructions

In a small bowl add the water and then sprinkle the gelatin over the top and let it sit undisturbed for 5 to 10 minutes.
2 Tbsp water, 1 1/4 tsp unflavored gelatin
In a medium sized bowl, whisk together 1/2 cup of the cream, 1 cup yogurt, the vanilla and the salt. Let the yogurt mixture sit while you heat the remaining 3/4 cup cream and 1/3 cup sugar in a small pot over medium-low heat, stirring occasionally until the sugar is dissolved and the mixture is just starting to bubble gently (not boiling).
1 1/4 cups heavy cream, 1 cup plain Greek yogurt, 1 tsp pure vanilla extract, 1/4 tsp sea salt, 1/3 cup sugar + 2 Tbsp
Remove the pot from the heat and scrape in all of the gelatin mixture, stirring until completely dissolved (no granular texture, it should be smooth). Then add this gelatin-cream mixture to the yogurt mixture and whisk together thoroughly.
Ladle mixture into 6-ounce molds (anything works; small bowls or ramekins). Refrigerate until set (4 hours or up to 3 days). Only cover with plastic wrap after they are cold to avoid condensation.
About an hour before serving, make the strawberry sauce by first slicing up 2 1/2 cup strawberries (I used frozen berries that were sliced while frozen and then thawed) and placing them in a medium bowl.
In a food processor ( or blender) puree the remaining 1/2 cup berries with 2 Tbsp sugar and 2 tsp lemon juice. Add the puree to the sliced berries and stir in 2-3 Tbsp balsamic vinegar, 1/4 tsp pepper and a pinch of salt. Let sit for 30 to 60 minutes.
3 cups strawberries, 2 tsp fresh lemon juice, 2-3 Tbsp good balsamic vinegar, 1/4 tsp freshly ground black pepper
When ready to serve, dip ramekins or molds into hot water for a few seconds, Run a thin, sharp knife around inside of mold and then invert panna cottas onto individual dessert plates. Shake to loosen, or tap bottoms of mold and then lift off ramekins or molds.
Spoon strawberry sauce over each panna cotta. Serve immediately.

Notes

**NOTE: This low carb dessert has a ton of creamy rich flavor and it is actually quite easy to make. It does have 1/3 cup of sugar in a recipe that serves 4-6 so use a sugar substitute if you want to be 100% compliant with a low carb diet.

Nutrition