NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Non-fat Greek yogurt

1 scoop Collagen peptides

0.25 cup Full-fat coconut milk

1 tbsp Honey

1 tsp Vanilla bean paste

1 packet Unflavored gelatin

2 tbsp Water

1 cup Fresh raspberries

0.5 oz Sliced almonds

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, sprinkle the unflavored gelatin over the water and let it sit for 5 minutes to bloom.

• 2

  In a small saucepan over low heat, whisk together the coconut milk, honey, and vanilla bean paste until warm but not boiling.

• 3

  Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved and the liquid is smooth.

• 4

  In a large mixing bowl, whisk the Greek yogurt, collagen peptides, and sea salt until the mixture is creamy and well combined.

• 5

  Slowly pour the warm gelatin mixture into the yogurt bowl, whisking constantly to ensure a perfectly silky texture.

• 6

  Divide the mixture evenly into two serving bowls or ramekins and refrigerate for at least 4 hours until firmly set.

• 7

  Once set, top each panna cotta with fresh raspberries and sliced almonds before serving cold.