Ingredients
- 2 tsp gelatine powder
- 1/2 cup/125ml/4.2 oz cold water
- 1/3 cup/60g/2 oz Natvia
- 1 1/2 cups/375ml/12.5 oz unsweetened almond milk
- 2 mangoes, peeled and pureed
- 2 tbsp/40ml/1.3 oz fresh lime juice
- 1 mango, diced, to serve
Directions
- Combine gelatine and 1/4 cup of the water together and set aside.
- Mix together the remaining water and Natvia and bring to a boil. Making sure to stir so the Natvia dissolves fully.
- Remove from heat then add the gelatin mixture and almond milk and stir until dissolved.
- Add the mango puree and lime juice and mix until fully combined.
- Divide between dishes and place into refrigerator for 3-4 hours until completely set.
- Top with diced mango and serve.
Makes 4 servings
Macros for 1 panna cotta: Calories: 115 Fat: 1.4g Carb: 26.8g Fiber: 3.2g Sugars: 23.2g Protein: 1.2g
