Recipe: Sugar Free Panna Cotta by Chef Zach Bell (Addison Reserve Country Club), Delray Beach, FL


Sugar-Free Panna Cotta with Fresh Berries

Serves 12



10 gelatin leaves (or 3 packets powder gelatin)

4 cups heavy cream (See Note below)

4 cups whole milk

12 ounces Splenda (or other sweetener of your choice; See Note below)

1 pod vanilla bean



  1. Soak gelatin in ice water and set aside. If using powdered gelatin, reserve a small amount of the milk to bloom the gelatin in.
  2. Bring heavy cream and milk to a boil and stir in sugar substitute until dissolved.
  3. Open vanilla bean pod and scrape out all the seeds and add to the cream.
  4. Gently stir in soft gelatin until all dissolved (or the milk/powdered gelatin mix).
  5. Allow the mixture to cool slightly before dividing between 12 highball or martini glasses.
  6. Chill 3 to 4 hours in the cooler to set.


Garnish the tops of the panna cotta with mixed fresh berries. Add some fresh mint or basil leaf if desired.


Nutrition Facts (by serving)
Calories 267
Calories from fat 57%
Fat (grams) 17
Saturated fat (grams) 11
Cholesterol (milligrams) 63
Carbohydrates (grams) 24
Protein (grams) 5
Sodium (milligrams) 146
Fiber (grams) 0


Note: Nutritional analysis is without berries. One cup of blueberries is 83 calories; one cup should be sufficient to sprinkle some berries over each glass. At Addison, this recipe serves 8, but for home/weight-loss purposes, we are dividing it into 12 portions.  










About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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