This healthier, cottage cheese panna cotta is smooth and creamy, simple yet elegant, and delicious when paired with sugar-free raspberry sauce. Plus, it’s low in carbs, keto-friendly, and an easy make-ahead dessert!
You wouldn’t guess this deliciously smooth and creamy, light and slight sweet panna cotta is made with cottage cheese. It’s just as tasty as a typical vanilla panna cotta, but much healthier. And when served with sugar-free raspberry sauce, it’s heavenly. Not only that, it’s sugar-free, low in carbs and keto-friendly.
If you haven’t made panna cotta before, you’ll be surprised by how easy and almost fool-proof it is to make. It takes just 20 minutes to prepare, before it goes in the fridge to set.
Many of ingredients you likely have on hand including cottage cheese, heavy cream, sweetener, vanilla extract, and gelatin. And the raspberry sauce is just fresh raspberries and sweetener.
It’s an ideal make-ahead dessert, too. You can make it the night before or the morning of a special dinner and it’ll be ready when you’re done with dinner.
Key Ingredients
Cottage cheese: We use a low-fat cottage cheese (2% milkfat) in this bowl since it slightly increases the protein. Our favorite brand of cottage cheese is Good Culture.
Heavy cream: Panna Cotta is typically made with heavy cream and we still include it to get the right consistency. However, we significantly reduced the amount in order to decrease calories and fat.
Sugar-free sweetener: We use allulose sweetener as a sugar-free sweetener, but you can use another sweetener of choice. Other sugar-free options could include stevia, monk fruit, erythritol, etc. Just be sure to checker out this sweetener conversion chart.
Gelatin: Gelatin is also used to create the right consistency. Gelatin is low in carbs and keto-friendly since it doesn’t contain any sugar or carbs.
Raspberries: While the raspberry sauce is optional, we highly recommend it (or at least add some fresh berries) to brighten and add a fruity component to the panna cotta.
Step-by-Step Instructions
STEP 1: In a food processor, pulse cottage cheese until smooth.
STEP 2: Sprinkle gelatin over water in small bowl and lightly stir to combine. Then, let sit for 5 minutes until soft.
STEP 3: In a small saucepan over medium heat, add heavy cream and sweetener and frequently stir until it just begins to simmer (do not let it boil!).Immediately remove from heat and stir in softened gelatin and vanilla extract until dissolved.
STEP 4: Whisk or stir in whipped cottage cheese until completely completely combined.
STEP 5: Use a small measuring cup to evenly pour the mixture between 4 ramekins. Let sit for 10 minutes or so (to cool), before putting in the refrigerator to set. Chill for a minimum of 4 hours or overnight.
STEP 6. While the panna cotta sets, make the raspberry sauce. In a small saucepan over medium heat, combine water, raspberries and sweetener. Continuously stir until the mixture reaches a boil. Then, reduce to a simmer and cook for 7 or 8 minutes, while stirring frequently, until thickened. Remove from heat and let cool to room temperature. Refrigerate until serving.
STEP 7: You may serve the panna cotta in the ramekins or dessert cups in which they set or you can unmold onto serving plates by running a knife around the edge of each ramekin and placing it upside down on a serving plate to release (you may need to tap ramekin on plate to release). Spoon a tablespoon or more of raspberry sauce on the top of each panna cotta and serve immediately.
How to Store
The panna cotta can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
More Cottage Cheese Desserts
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Healthier Cottage Cheese Panna Cotta (Sugar-Free)
This healthier, cottage cheese panna cotta is smooth and creamy and delicious when paired with sugar-free raspberry sauce.
Instructions
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Make the panna cotta: In a food processor, pulse cottage cheese until smooth. In a small bowl, sprinkle gelatin over water and lightly stir to combine. Let sit for 5 minutes until soft. In a small saucepan over medium heat, add heavy cream and sweetener and continuously stir until it just begins to simmer (do not let it boil!). Immediately remove from heat and stir in softened gelatin and vanilla extract until dissolved. Whisk or stir in whipped cottage cheese until completely combined.
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Set panna cotta: Use a small measuring cup to evenly pour the mixture between 4 ramekins. Let sit for 10 minutes or more (to cool) before putting in refrigerator to set. Chill for a minimum of 4 hours or overnight.
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Make the raspberry sauce: In a small saucepan over medium heat, combine water, raspberries, and sweetener. Continuously stir until mixture reaches a boil. Then, reduce to a simmer and cook for 7 or 8 minutes, while stirring frequently, until thickened. Remove from heat and let cool to room temperature. Refrigerate until serving.
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Finish and serve: You may serve the panna cotta in the ramekins or dessert cups in which they set or you can unmold onto serving plates by running a knife around the edge of each ramekin and placing it upside down on a serving plate to release (you may need to tap ramekin on plate to release). Spoon a tablespoon or more of raspberry sauce on the top of each panna cotta and serve immediately.
Notes
The panna cotta can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
Nutrition
Calories: 225.1kcalCarbohydrates: 28.4gProtein: 9.6gFat: 19.4gSaturated Fat: 11.3gCholesterol: 70.5mgSodium: 191.7mgFiber: 1.3gSugar: 2.5gSugar Alcohols: 12gNet Carbs: 15.1gProtein Percentage: 17%
