Pudding, Italian Cream - Panna Cotta Lcl-4.5/sdairy, dessert- custard, dessert- pudding, ethnic- italian 1 envelope gelatin, unflavored; (about 1 tbs) 2 tablespoon water; cold 3 cup cream, heavy 1/3 cup Splenda, bulk 1/2 teaspoon vanilla extract Put water in a small dish and sprinkle gelatin over it to soften. Set aside. In a large saucepan, bring cream just to boiling. Remove pan from heat and stir in Splenda, gelatin mixture and vanilla extract. Divide into 8 1/2-cup dishes, or pour total mixture into a glass or Corningware pan. Cool to room temperature. Cover with plastic wrap and chill in refrigerator at least 4 hours. Makes 8 servings. 3 carbs per serving. NYC Nutrition Analysis (per serving or yield unit): water=56.04 g; calories=314; protein=2.59 g; total fat=33.3 g; carbohydrate=4.54 g; ash=0.42 g; calcium=58.73 mg; phosphorus=56.52 mg; iron=0.04 mg; sodium=35.69 mg; potassium=68.39 mg; magnesium=6.59 mg; zinc=0.21 mg; copper=0.02 mg; vitamin A=1323 IU; vitamin E=0.57 mg ATE; thiamin=0.02 mg; riboflavin=0.1 mg; niacin=0.04 mg; pantothenic acid=0.23 mg; vitamin B6=0.02 mg; folate=3.59 ug; vitamin B12=0.16 ug; vitamin C=0.52 mg; saturated fat=20.73 g; monounsaturated fat=9.62 g; polyunsaturated fat=1.24 g; cholesterol=123.4 mg; alcohol=0.09 g; selenium=0.8 ug; refuse=0.%; %cal as carb:prot:fat=6:3:91; WW Pts=9.05; (complete analysis) |
