This decadent dessert tastes so rich and so good, I could not believe it was diabetic-friendly. But a quick test on my blood glucose meter showed me that it indeed was low in sugar and hardly caused any spike in my glucose levels - AMAZING!
I have Lisa to thank for this sweet treat - having read about me having gestational diabetes, she directed me to her blog and this recipe. This dedicated mother has been doing a ton of research into diabetes ever since her boy was diagnosed with Type 1 insulin dependant diabetes. And the good news is, she has been so successful in managing his diabetes through a low carb diet and exercise that his latest blood test result was normal again!
And here's my adapted version:
Dark chocolate panna cotta (low carb and diabetic friendly)
2 teaspoons of gelatine powder dissolved in 2 tablespoons of boiling water
2 cups of full fat cream
2 teaspoons agave nectar
100g raw agave dark chocolate (I used Loving Earth's), roughly chopped
1. Heat the cream in small pot on the stove until very hot, but not boiling.
2. Add the chopped chocolate and agave nectar. Stir the mixture until the chocolate has completely melted.
3. Add the gelatine mixture and stir well.
Pour into ramekins and let set in the fridge for a few hours.
4. To serve, partially submerge the ramekin in a body of hot water for 30-45 seconds.
5. Remove the ramekin from the water. Run a small knife around the edge of the panna cotta to loosen it from the ramekin.
6. Turn the ramekin upside down on a serving plate. Lightly tap all sides of the ramekin to dislodge the panna cotta, then slowly pull the ramekin up away from the plate. Serve with chopped fresh strawberries.
Printer friendly version of this recipe here.