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Panna Cotta
One 1/4-ounce packet of unflavored powdered gelatin
2 cups milk
1/2 cup plus 2 tablespoons Splenda
1/4 teaspoon salt
One 13.5-ounces can unsweetened LITE coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Sprinkle the gelatin over 1/4 cup of milk and set aside for 10 minutes. Combine the remaining 1 3/4 cups milk, the sugar, and the salt in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove the pan from the heat. Whisk first the gelatin mixture, then the coconut milk, into the pan. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or coffee cups; chill overnight.
Blackberry-Lemon Sauce
2 cups frozen unsweetened blackberries, divided
1/2 cup Splenda
pinch salt
Juice and zest of one lemon
Place 1 1/2 cups berries into a saucepan. Add Splenda, salt and zest and juice from the lemon. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally and breaking up berries. Remove from heat and allow to cool. When lukewarm stir in remaining berries, keeping them whole. Cool and serve over panna cotta or as a syrup. Serving size is 2 tablespoons.
Per Serving: 106 Cal; 3 g Protein; 5 g Tot Fat; 10 g Carb; 2 g Fiber; 8 g Sugar; 114 mg Sodium