A creamy coffee nightcap with the essence of vanilla and almond!

This Italian dessert is a light spoonful of soft gelled pudding that instantly melts into an explosion of smooth cream when it hits your tongue. A panna cotta is traditionally unmolded onto individual dessert plates for serving; however it can also be served in the ramekins or even wine glasses. These are little glass yogurt jars I saved from a brand I picked up at Whole Foods. They are perfect for these cold summer puddings.


Coffee Panna Cotta for Bariatric Eating sugar free desserts

Cappuccino Panna Cotta – sugar free
  • 1 cup strong coffee
  • 2 teaspoons Knox unflavored gelatin powder - measure from a single envelope
  • ¾ cup Splenda granulated
  • Pinch of salt
  • ¼ teaspoon almond extract
  • 2 cups milk or unsweetened coconut milk
  1. Pour the coffee into a medium saucepan, sprinkle the gelatin evenly over the top and allow it to bloom by absorbing the water, about five minutes. Place 6 custard cups – also called ramekins – on a tray and set aside. You can use any small glasses or dishes of equal size.
  2. Gently warm the coffee gelatin mixture over low heat, stirring constantly until the gelatin is completely melted, 1 to 2 minutes. Add the Splenda, salt, almond extract: stir until dissolved then slowly add the milk. Pour into the ramekins. Refrigerate at least 2 hours and up to 2 days.
  3. To unmold, run the tip of a small paring knife between the custard and the side of the ramekin. Flip the ramekin upside down onto the serving dish, shake gently to unmold the panna cotta – lift the ramekin from the plate. If this is too daring a maneuver, eat from the cup.