Coffee Panna Cotta (South Beach Diet Phase 2) is a delightful dessert that marries the creamy texture of yogurt with the rich flavors of coffee. Perfect for those on South Beach Diet Phase 2, the panna cotta is guilt-free yet indulgent, making it a fantastic treat for any occasion.
When preparing Coffee Panna Cotta, you might consider swapping plain low-fat yogurt with Greek yogurt for an extra creamy texture. If you’re lactose intolerant or looking for a non-dairy option, almond or coconut yogurt can work well. The sugar substitute can vary based on your taste preference, so choose one that fits your dietary needs. Just keep in mind that different brands may have different sweetness levels, so adjust accordingly.
Pudding & Mousse
Coffee Panna Cotta (South Beach Diet Phase 2) Recipe
Ingredients
- 1 cup plain low-fat yogurt
- 3/4 teaspoon unflavored gelatin
- 1/2 cup fat-free half-and-half
- 3 tablespoons sugar substitute
- 1 teaspoon instant coffee powder
- 1/8 teaspoon vanilla extract
Instructions
- Lightly coat 4 (6 ounce) custard cups with cooking spray.
- Line a strainer with paper towels and set it over a large bowl. Put the yogurt into the strainer and let it sit for 15 to 20 minutes, or until slightly thickened.
- Meanwhile, in a small saucepan, sprinkle the 3/4 teaspoon of gelatin over the 1/2 cup of fat-free half-and-half; let it stand for 10 minutes. Bring to a gentle simmer over medium-low heat and cook, whisking constantly, until the gelatin dissolves.
- Add the 3 tablespoons of sugar substitute, 1 teaspoon of instant coffee powder, and 1/8 teaspoon of vanilla extract; continue whisking until the sugar substitute dissolves. Remove from heat.
- Using a rubber spatula, scrape the thickened yogurt into a large bowl. Immediately add the half-and-half mixture and stir well to combine.
- Divide the mixture evenly among the prepared custard cups. Cover and chill for at least 4 hours or overnight. Serve chilled.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: