Pannacotta??

Does anyone have a recipe for Pannacotta using Splenda? I know it only =
usually contains double cream, sugar and vanilla but don't know how to =
make it. Sometimes as a treat I have an organic one from Tesco at 9g per =
pot. Only on OWL so doesn't impact too much if I cut back on the other =
carbs but it would be great if I could make a sugar free version.

--=20
Elise
223/157/133
Atkins since 27/03/03
UK
http://uk.photos.yahoo.com/elisebutt

"elise" wrote in message
...
Does anyone have a recipe for Pannacotta using Splenda? I know it only
usually contains double cream, sugar and vanilla but don't know how to make
it. Sometimes as a treat I have an organic one from Tesco at 9g per pot.
Only on OWL so doesn't impact too much if I cut back on the other carbs but
it would be great if I could make a sugar free version.

--
Elise
223/157/133
Atkins since 27/03/03
UK
http://uk.photos.yahoo.com/elisebutt

Elsie,
I can't help, but I'm interested in what "pannacotta" is... Do you have the
regular recipe to post that people can experiment with?
Chris B.

"elise" wrote...
Does anyone have a recipe for Pannacotta using Splenda? I know it only
usually contains double cream, sugar and vanilla but don't know how to make
it. Sometimes as a treat I have an organic one from Tesco at 9g per pot.
Only on OWL so doesn't impact too much if I cut back on the other carbs but
it would be great if I could make a sugar free version.
--
Elise


Directly from the Atkins web site....

Lime Panna Cotta

Our version of panna cotta, Italian for "cooked cream," is true to the
original with two significant differences. To cut carbs, we used sugar
substitute and AtkinsTM Sugar Free Hazelnut Syrup. The dish takes 15 minutes
to whip up; the hard part is waiting for it to chill so you can revel in its
tangy flavor and creamy texture! Then sprinkle with pistachio nuts and
enjoy. To unmold, dip a clean dishtowel in hot water, wring out and wrap
around each mold for 15 seconds, then remove. Repeat, if necessary.

1 packet unflavored gelatin
1/4 cup plus 3 tablespoons cold water
1/4 cup Atkins Sugar Free Hazelnut Syrup
2 cups heavy cream
8 packets sugar substitute
1 tablespoon fresh lime juice
2 tablespoons freshly grated lime peel
1/4 cup shelled undyed pistachios
Lime peel (garnish)


1. Spray six 6-oz. molds or dessert cups with cooking spray.
2. In small bowl sprinkle gelatin over 3 tablespoons of water. Let sit 5
minutes, until softened.
3. Meanwhile, in medium saucepan combine hazelnut syrup, heavy cream,
remaining 1/4 cup water, sugar substitute, lime juice and grated lime peel;
bring to a boil over medium heat. Remove from heat, stir in gelatin mixture
to melt.
4. Divide mixture among prepared molds. Cover with plastic wrap to prevent
skin from forming. Refrigerate 4 hours or overnight.
5. Turn out molds onto serving plates, sprinkle with pistachios and garnish
with lime peel.

--
Cheers!
Nicole
263/160/150
LC since May 1, 2000

And here's another one from http://www.low-carb-recipes.co.uk...

Panna Cotta

Instructions:
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

Comments: Think of vanilla ice cream on the verge of melting. That's what
panna cotta is like. Or crème brulee without the brulee. This creamy
Italian dessert is perfect with fresh berries or with "Strawberries With
Balsamic Vinegar And Black Pepper" (see recipe).

Description:
"The vanilla bean gives this dessert a wonderful flavor, but you can
use 2 teaspoons pure vanilla extract instead. The recipe can be
easily halved or doubled and can be made the day before."

Contributor: Karen Barnaby

Preparation Time: 0:00
Servings: 6

--
Cheers!
Nicole
263/160/150
LC since May 1, 2000

On Sat, 20 Sep 2003 23:04:58 +0100, "elise"
wrote:

Does anyone have a recipe for Pannacotta using Splenda?
I know it only usually contains double cream, sugar and vanilla
but don't know how to make it. Sometimes as a treat I have
an organic one from Tesco at 9g per pot. Only on OWL so
doesn't impact too much if I cut back on the other carbs but
it would be great if I could make a sugar free version.

there's a recipe for it he

http://www.camacdonald.com/lc/Cookbook/0310.html

"Nikita" wrote in message =
...
=20
Total Carbohydrates: 57.6
Total Carbohydrates minus Fiber: 57.6
Carbohydrates per Serving: 7.55
Carbohydrates per Serving minus Fiber: 7.55

Thanks for that, but to do all that to save 1.5g carb - I think I'll =
stick with the store bought one - LOL

"elise" wrote in message
...

"Nikita" wrote in message
...

Total Carbohydrates: 57.6
Total Carbohydrates minus Fiber: 57.6
Carbohydrates per Serving: 7.55
Carbohydrates per Serving minus Fiber: 7.55

Thanks for that, but to do all that to save 1.5g carb - I think I'll stick
with the store bought one - LOL

I saw a recipe for this on the Atkins site yesterday. I noticed it because
of this thread. The site isn't loading this morning but when it does I'll
post the link for you.

Angela

Here it is.

http://atkins.com/food/recipes/all/Panna_Cotta.html

I hope this is what you were looking for.

Angela