MINT PANNA COTTA

NANCY'S MINT PANNA COTTA
1 envelope unflavored gelatin
3 tablespoons Da Vinci sugar free syrup, Cr鑝e de Menthe flavor
2 cups heavy cream
1/2 cup Da Vinci sugar free syrup, Cr鑝e de Menthe flavor
1 teaspoon peppermint extract
2 tablespoons granular Splenda or equivalent liquid Splenda, optional *
2 drops green food coloring

In a small bowl, sprinkle gelatin over the 3 tablespoons syrup; let stand 5 minutes to soften. Bring 1 cup cream to a boil in microwave, watching closely. Add the gelatin and stir until completely dissolved, about 2 minutes. Add the remaining cream and syrup, extract, sweetener and food coloring; mix well. Pour into a medium bowl or 6 individual dessert cups. Cover the surface with plastic wrap to prevent a skin from forming. Chill at least 3 hours or until set.

Makes 6 servings
Do not freeze

* Nancy found that it wasn't sweet enough for her taste with just the Cr鑝e de Menthe syrup so she added a little extra sweetener. Add the sweetener to your own taste.

Per Serving: 282 Calories; 29g Fat; 3g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

This is kind of like eating mint ice cream, but not as cold. Using granular Splenda in the amount given will not increase the carbs per serving.

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