Ingredients:

• 1 ½ cup heavy cream

• 1 ½ cup full cream milk

• 1/3 cup xylitol

• 2 ¼ teaspoons gelatin

• 1 teaspoon vanilla extract

• pinch of salt

• ½ cup sugar-free raspberry jam

• Raspberries for garnish

Instructions:

1. In a sauce pan, combine the heavy cream and milk and let it heat up on a low flame.

2. Add your xylitol and gelatin and let these two ingredients dissolve in the warm cream. Don’t let this mixture boil!

3. Use a silicone whisk to stir everything together as you’re heating.

4. Once everything is dissolved and an even consistency, turn off the heat and add vanilla extract.

5. Grease 4 ramekins — or bowls, cups or martini glasses! — with some spray oil and evenly pour your panna cotta batter into each one.

6. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

7. When ready to serve, wedge a knife along the sides of the sugar-free panna cotta and turn it over onto a plate.

8. Top with sugar-free raspberry jam and a few fresh raspberries. Enjoy!