On Sun, 21 Nov 2004 01:58:21 GMT, Lolailo Riapitá
> wrote:

>
>I have been invited to Thanksgiving dinner, and the host has asked that
>i bring a dessert. My oven is not working properly, so i cannot bake.
>I have been searching on Google for a no-bake dessert that could be
>suitable for Thanksgiving dinner, but what i've seen has not impressed
>me.

Panna cotta. No baking at all and very impressive. Here's a repost of my
low carb version of a panna cotta recipe. If you don't want it to be low
carb, just use sugar instead of splenda in the same amount.

[start quote]

This is a brilliant dessert. It's simple and delicious, and a low carb
version is dead easy. It's based on a recipe I got out of a Bon Appetit
magazine. I leave in the honey because it's only 1 tablespoon, and that's
only 17 carbs. For the total carbs, I'm in a quandary. My container of
whipping cream says it has 0 carbs per serving. Not <1, actually 0.
However, the UDSDA database says one cup of whipping cream has 6.6 carbs.
So I don't know who to believe. I'm inclined to believe the USDA. In any
case, it's still a very low carb dessert.

1/4 cup cold water
4 teaspoons unflavoured gelatin (this is not quite two packets, so measure
it out)

4 cups Heavy whipping cream
1 cup Splenda (use Splenda because you need to boil this)
1 tbsp Honey (orange blossom honey is recommended but any honey will do)
1/2 tsp vanilla extract
1 tbsp Vin Santo, Muscat wine, or Cream Sherry (optional, I always leave it
out)

3 cups Strawberries (this is 40 carbs)
1/2 cup Splenda or other artificial sweetener (this is 0 carbs)
OR
1/8th cup white sugar plus 3/8ths cup Splenda (this is 25 carbs)

Put the water in a metal bowl and sprinkle the gelatin over it. Let it
stand until the gelatin softens, about 10 minutes. Set the bowl in a
saucepan of simmering water. Stir just until gelatin dissolves, about 1
minute.

Combine cream, Splenda, honey, and vanilla in a heavy large saucepan. Bring
to a boil stirring until the honey is dissolved then remove from heat. Add
the gelatin mixture and the Vin Santo (if using); whisk until well blended.
Divide among custard cups (I usually do 6 1-cup ramekins, the recipe I took
this from recommends 10 3/4-cup ramekins). Chill overnight.

Clean, hull, and smoosh up or slice the strawberries. Toss with some
Splenda (sometimes I add about 1/8th cup real sugar to help the juice come
out a little better). You can puree the strawberries into a sauce if you
like, or just use them a little smooshed or sliced.

At serving, dip the bottoms of the ramekins in a bowl of hot water to
loosen, then unmold onto a plate. Ladle some strawberries/sauce over the
top and serve.

USDA-based Nutritional information:
Panna Cotta is 43.4 carbs
Strawberries with 1/8th cup sugar and Splenda is 65 carbs
Strawberries with only Splenda is 40 carbs

Whipping cream container nutritional info:
Panna Cotta is 17 carbs (berries remain the same)

Divide all this by the number of servings for the carbs per serving

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar