Panna Cotta with Strawberry Coulis

Yield: 4 servings

1 cup reduced fat coconut milk
3/4 cup soy milk, rice milk or water
1/4 cup maple syrup
Pinch of sea salt
2 tablespoons agar agar *
1-1/2 teaspoons vanilla extract

In a saucepan, combine first 5 ingredients. Bring to a boil, stirring continuously. Reduce heat to simmer. Continuing to stir, simmer until agar agar flakes are completely dissolved. This will take 5-15 minutes.
Remove from the heat and stir in vanilla. Pour hot liquid in 4 ramekins. Cool to room temperature.
Refrigerate to set, about 1 hour.

Strawberry Coulis

1-1/2 cups strawberries, hulled
2-3 tablespoons brown rice syrup or maple syrup
pinch of sea salt or splash of freshly squeezed lemon juice

Puree ingredients. Pass through a strainer. Refrigerate.

To serve, unmold each panna cotta on individual serving plates. Drizzle 2 tablespoons of coulis around each panna cotta.

Nutrition Per Serving: Calories 148, Total Fat 4g, Saturated Fat trace, Cholesterol 0mg, Sodium 69mg, Potassium 218mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 3g, Calcium 31mg, Iron 1mg, Vitamin C 31mg, Vitamin A 35 IU, Thiamin Bl .1mg, Riboflavin B2 .1mg, Folacin llmcg

*Note: This dessert contains agar agar, which is a mild laxative.

Source: The Diet Doctor’s Wife’s Cookbook by Gabrielle Nagler and Bill Nagler

more recipes from this cookbook:
- Vegetable Fried Rice
- Zingy Poached Salmon for Two

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