Recipes

My Library
Welcome!

Create your SPLENDA® Recipe Box so you can save and organize favorite recipes, rate and review recipes you've tried and more.

join

Existing user? Click here to sign in:

sign in
SPLENDA®
 

Angela Tustin’s Lavender Panna Cotta with Strawberry Rhubarb

Lavender gives a sweet aroma to this creamy vanilla pudding topped with a sauce of strawberries and rhubarb.

Rate it
  • Serves: 8
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 3 Hours 25 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1/2 cup panna cotta, 1/3 cup sauce

Amount Per Serving
 
Calories:
280 
Calories from Fat:
60 
Total Fat:
6g 
Saturated Fat:
3.5g 
Cholesterol:
25mg 
Sodium:
95mg 
Total Carbs:
43g 
Dietary Fiber:
1g 
Sugars:
41g 
Protein:
8g 

DIRECTIONS

  1. Coat eight 4oz ramekins lightly with oil. Set aside. Combine first six ingredients into a small saucepan and place over low heat. Stir until gelatin dissolves and mixture is well blended. Strain mixture through a fine mesh strainer and pour into 8 oz ramekins. Allow to set completely in refrigerator.

  2. Combine last 4 ingredients in another small saucepan and place over medium high heat. Bring mixture to a boil and cook until rhubarb and strawberries are mushy. Strain mixture through a medium holed strainer to allow some of the rhubarb and strawberry pulp to come through. Discard remaining pulp. Cool Strawberry Rhubarb Sauce completely in refrigerator

  3. Un-mold Panna Cotta into the center of eight dessert bowls with room for sauce. Ladle Strawberry Rhubarb Sauce around Panna Cotta dividing recipe into eight equal parts. Add fresh sliced fruit and berries (such as kiwi, blackberries, pineapple etc.) and garnish with sprigs of fresh lavender and mint.

NOTE

Serving Size: 1/8 recipe

INGREDIENTS

  • 2 cups evaporated milk 2% fat
  • 2 cups 2% milk
  • 1/2 cup SPLENDA® Sugar Blend
  • 1/2 tablespoon dried lavender
  • 1/2 vanilla bean, seeds and skin
  • 7 sheets gelatin, softened in cold water
  • 1 cup water
  • 3/4 cup SPLENDA® Sugar Blend
  • 2 cups rhubarb, fresh or frozen, chopped
  • 1 cup strawberries, fresh or frozen, halved

© McNeil Nutritionals, LLC, 1996-2011 | Ft Washinton PA, USA. All rights reserved.

This site is published by McNeil Nutritionals, LLC which is solely responsible for its contents. It is intended for visitors from the USA.

This site contains links to websites to which our Privacy Policy does not apply. We encourage you to read the privacy policy of every website you visit.

This link will take you to a website to which this privacy policy does not apply.
We encourage you to read the privacy policy of every website you visit.