Sometimes we can get all pumpkined out. I have several in my family that simply don’t like pumpkin pie. Try serving this slightly tart Cranberry-Almond Panna Cotta instead.
1 envelope Unflavored gelatin, not a store brand or it won’t behave right)
2cups heavy cream
1/3cup Powdered stevia or 9 packets Truvia or PureVia or 2/3 cup Ideal sweetener
1/2 teaspoon almond extract or 1 teaspoon vanilla
Coconut oil or butter
Instructions
Wipe six 6-ounce custard dishes with coconut oil or butter, using a small patch of paper towel. Or you could use a casserole dish instead of custard cups.
Put the cranberries in a small saucepan.
Add the sweetener and 2 tablespoons of water.
Boil until the cranberries are softened, pressing gently on them and stirring them with the back of a spoon, for 5 minutes.
At the same time, in a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.
Bring the cream, ½ cup water, and extract to a boil on medium heat.
Take the pan off the stove; add the gelatin mixture; stir until the gelatin is completely melted.
Add the cranberry mixture and stir until it’s all through the cream.
Pour into custard cups or a Pyrex dish.
Chill at least 3 hours. You can make this a day ahead, but don’t freeze it or it goes all gooey or clumpy, depending on your fridge.
Notes
Serves 6 – double or triple as needed to fit your Thanksgiving menu
