French

Almond Panna Cotta with Strawberry-Kiwi Salsa is for Dessert.

Almond Panna Cotta with Strawberry-Kiwi Salsa takes 20 minutes to prepare.

Almond Panna Cotta with Strawberry-Kiwi Salsa takes several minutes to cook.

Almond Panna Cotta with Strawberry-Kiwi Salsa makes 6 servings.

The ingredients for Almond Panna Cotta with Strawberry-Kiwi Salsa are:

1 packet unflavored gelatin
1 cup unsweetened almond milk
1 cup heavy cream
2 tsp. vanilla extract
1/4 cup Swerve
1 dash iodized salt

2 cups strawberries, diced
2 kiwi fruits, peeled and diced
1/4 cup slivered almonds, toasted
2 tsp. lemon juice
dash salt
additional Swerve, if needed

Here is how you make Almond Panna Cotta with Strawberry-Kiwi Salsa:

Place almond milk in a microwave safe dish. Sprinkle gelatin over. Allow to stand for 5 minutes. Microwave for 30 seconds and stir. If the gelatin has not fully dissolved, microwave for short periods, stirring after until the gelatin has completely dissolved.Add cream, vanilla extract, Swerve, and dash of salt. Mix well. Pour the mixtures into a refrigerator bowl or individual serving dishes. Refrigerate until firm, about 4 hours.Meanwhile, mix strawberries, kiwi, almonds, lemon juice, and dash salt. Taste. Add Swerve if needed.Unmold Panna Cotta and spoon salsa over to serve. If the Panna Cotta does not release easily, float in a warm water bath for approximately 30 seconds first.Net Carbs: 7.4Serving Size:?1/2 cup

The nutritional information for Almond Panna Cotta with Strawberry-Kiwi Salsa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.6

• Total Fat: 18.4 g
• Cholesterol: 54.3 mg
• Sodium: 81.3 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.8 g
• Protein: 4.2 g

Almond Panna Cotta with Strawberry-Kiwi Salsa is French cuisine.

The dietary needs meet for Almond Panna Cotta with Strawberry-Kiwi Salsa is Low Carb