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Lemon Panna Cotta with Fresh Raspberries

6 servings


Gluten Free Low Sodium

Nutritional Facts Per Serving

5 g
20.4 g
2.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 206
  • Fat 12.3 g
    • Saturated   7.5 g
    • + Trans 
  • Cholesterol 38 mg
  • Sodium   53 mg
  • Carbohydrate 20.4 g
    • Fibre   2.1 g
    • Sugars  
  • Protein 5 g
    • Vitamin A 10 %
    • Vitamin C 15 %
    • Calcium 13 %
    • Iron 4 %


Place the cream and sugar in a medium pot. Sprinkle in the gelatine and let stand 5 minutes. Place the pot over medium heat, stirring occasionally until the sugar and gelatine have dissolved into the cream. Stir in the lemon zest and extract. Divide and pour the cream into six, 6 ounce decorative glasses or bowls. Cool the panna cotta to room temperature. Individually wrap and refrigerate the panna cotta until set, about 4 hours or overnight. When ready to serve, divide and top each panna cotta with raspberries, garnish with a mint sprig, and serve.

Serving Suggestions

Created a splendid summer meal by serving the panna cotta for dessert, after enjoying an appetizer and entrée created from recipes in our website recipe collection, such as Prosciutto, Mushroom and Goat Cheese Crostini and Baked Halibut on Mediterranean-style Pan-fried Potatoes.

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