Sugar Free Tangy Vanilla Panna Cotta Recipe

Sugar Free Tangy Vanilla Panna Cotta Recipes

1 tablespoon powdered gelatine
1 cup (250 ml) reduced-fat milk
2 teaspoons vanilla essence or 1 teaspoon vanilla extract
finely grated zest of 2 lemons
600 g reduced-fat Greek-style yoghurt
1/2 cup (15 g) Splenda
300 g raspberries, to serve

1. Place 3 tablespoons hot water in a small bowl, sprinkle over the gelatine and leave for 1 minute until it becomes spongy. Stir briskly with a fork until the gelatine dissolves, then set aside.
2. Heat the milk until hot but not boiling. Add the gelatine mixture and whisk until it dissolves. Stir in the vanilla and lemon zest and set aside for 5 minutes.
3. Beat together the yoghurt and Splenda until well combined. Stir in the milk mixture and whisk until well combined. Pour into six 150 ml glasses or moulds and tap each one on the work surface to remove any air bubbles. Cover with plastic film and chill in the fridge for 1–2 hours until set.
4. Run a knife around the outside of the glasses or moulds and turn out the panna cotta onto serving plates. (Alternatively, serve them in their containers.) Scatter a few raspberries around the plate and serve.

Sugar Free Chocolate Coconut Balls

Sugar Free Chocolate Coconut Balls

1/2 cup 100% nut butter

1 cup mixed unsalted nuts finely chopped 

1/4 cup unsweetened cocoa or cacao 

1/2 cup shredded coconut (plus extra for rolling)

5 Tbsp coconut oil at room temperature

1/2 tsp vanilla essence (or peppermint flavour)

1 tsp cinnamon

(optional adding flaxmeal or chia)

Combine everything in a bowl and mix squishing the coconut oil with a spoon to help blend and melt it slightly so it mixes in evening.   Either roll in balls and into the extra coconut or spoon onto grease proof tray and sprinkle with coconut.  Place in the fridge to harden.  Store in the fridge or freezer. Why not add some blueberries (fresh or frozen) or raspberries  spread the mixture out onto a tray and refrigerate until hard then cut up, you have a healthy kinda cherry ripe thing (cherries aren’t suitable on the low fodmap diet so this is the next best thing).

Diabetic Sugar Free Chicken Marsala Recipe

Chicken Marsala Recipe

Ingredients:

1/4 cup flour
1/4 tsp basil
1/4 tsp oregano
salt and pepper to taste
1 1/4 lb boneless, skinless chicken, sliced 1/4 inch thick
1 tbsp sunflower oil
1 tbsp reduced-calorie margarine
1/2 lb mushrooms, sliced
3/4 cup Marsala wine
1/4 cup cooking sherry

How it's made:

In a small mixing bowl combine flour, basil, oregano, salt and pepper. In a large skillet, melt butter over medium heat, add sunflower oil. Rinse chicken with cold water,then coat in flour mixture. Add chicken to skillet and saute on one side for 5 minutes. Flip chicken over, then add mushrooms, wine and sherry. Cover and let simmer for 10 minutes. Serve with your favorite green vegetable, such as broccoli, green beans or spinach.