2 ½tbsmaple syrup1 ½ tbs in mix, 1 tbs for drizzling
pinchof salt
1packet unflavored gelatine2 tsp
4scoops Visalus Sweet Cream Vi-Shake mix
**optional** 1 peachor equivalent amount of fruit of choice
Instructions
Place half the almond milk in sauce pan, add vanilla extract, 1 ½ tbs of the maple syrup, and pinch of salt. Sprinkle the gelatine on top and whisk.
As soon as the liquid start to bubble, remove from heat and whisk in the Vi-Shake mix, until smooth.
Add the remaining cold almond milk and whisk.
Pour into small dessert cups that have been coated on the inside with non-stick cooking spray, and refrigerate until firm (will not take long).
Remove the Panna Cotta from cups, and place upside down on dish. (You may need to help it release with the aid of a toothpick run along the inside edge).
Drizzle ½ tbs pure maple syrup over each to serve.
**Optional** Peel and remove pit from peach, puree in blender or food processor and ladle over Panna Cotta
Notes
*prep time listed is mostly to consider cooling time. **If adding peach topping as shown, add 30 calories, 4 gr. carbs and 1 gr. fiber to each serving.