Trim Healthy Mama S / Keto / Low Carb / Sugar Free
If you love lemons this decadent dessert is for you. You will wow your guests with the deep flavor of lemon. It’s best served in individual servings since the panna cotta is not as firm as a mousse. It can be made a day or two ahead of time and stored in the refrigerator covered with spastic wrap. My husband said it was a bit to lemony for him but it was perfect for me. If you like lemons but don’t want it to be too strong cut back 2 or 3 tables on the fresh lemon juice.
Ingredients
- 1/2 cup nut milk
- 1/2 cup heavy whipping cream
- 1/2 cup half & half
- 3 tbsp pyure
- 1 tsp vanilla extract
- 6 tbsp lemon juice, fresh
- 2 tsp gelatin
- 1/2 cup Greek yogurt
- candied lemons, optional
Instructions
1. In a bowl combine lemon juice and gelatin, allow to bloom 10 minutes.
2. In a small sauce pan bring all ingredients except Greek yogurt to a gently simmer. Add gelatin and whisk until gelatin has fully dissolved.
3. Add Greek yogurt to the pan and whisk vigorously until fully incorporated.
4. Pour into individual cups.
5. Refrigerate until it sets, about 3-4 hours. Garnish as desired.
Enjoy!
If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites.
Please leave a review here and follow me on Instagram at @mytrimkitchen.
Lemon Panna Cotta
Ingredients
- 1/2 cup nut milk
- 1/2 cup cup heavy whipping cream
- 1/2 cup cup half & half
- 3 tbsp tbsp pyure
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- 6 tbsp lemon juice, fresh
- 2 tsp gelatin
- candied lemons, optional
Instructions
- In a bowl combine lemon juice and gelatin, allow to bloom 10 minutes.
- In a small sauce pan bring all ingredients except Greek yogurt to a gently simmer. Add gelatin and whisk until gelatin has fully dissolved.
- Add Greek yogurt to the pan and whisk vigorously until fully incorporated.
- Pour into individual cups.
I made this for dessert on Easter, and it was delicious. Served with fresh blackberries. Thank you!
One of my favorites!