Sugar-Free Blood Orange Strawberry Panna Cotta
  • 1½ cups whole milk
  • 2 teaspoons unflavored gelatin
  • 1 cup strawberries
  • 1 cup blood orange wedges, peeled
  • 2 tablespoons artificial sweetener (or sugar)
  • 1 teaspoon vanilla extract
  • Additional strawberries and orange wedges for garnish (optional)
  1. Using a food processor or emulsion blender, puree blood oranges and strawberries until smooth. Push mixture through a fine mesh strainer to remove pulp and seeds.
  2. Add sweetener, vanilla, and orange zest to fruit puree.
  3. Cook milk and gelatin over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.
  4. Combine fruit puree with cooled milk mixture and pour into oiled ramekins or molds.
  5. Refrigerate for 4 hours (or overnight).
  6. To serve, run a butter knife or spatula around the edge of the ramekin/mold to release panna cotta. Turn upside down on a plate and garnish.
Recipe by Doing Wheelies at