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–+ servings
Strawberry Mango Sutra Panna Cotta in a serving dish topped with Strawberry Purée

Strawberry Mango Sutra Panna Cotta

Combining the sweetness of strawberries, the tang of goat cheese, and the tropical freshness of Satya’s mango spice blend, this Strawberry Mango Sutra Panna Cotta makes an excellent dessert for any dinner party. 
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Course: Brunch, Dessert
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: Fruit, Gluten-Free, Keto, Sugar Free, Vegetarian
Prep Time: 1 hour
Cook Time: 20 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 5 hours 50 minutes
Servings: 12
Calories: 176kcal

Ingredients

For the Strawberry Purée:

  • 24 ounces Strawberries Hulled and diced 686.5 grams 1 lb 8.2 oz 4 cups
  • ½ cup Allulose 96 grams

For the Cashew Cream:

  • 1.5 cup Raw Cashews
  • 1.5 cup Boiling Water

For the Strawberry Goat Cheese and Cashew Panna Cotta:

Instructions

To Make the Strawberry Purée:

  • Rinse, de-stem, hull, and dice 24 ounces Strawberries.
  • In a high speed blender, combine the diced strawberries and ½ cup Allulose. Start at the lowest speed and work up to the highest. Once blended, pour the mixture through a fine mesh strainer into a large measuring cup (4 cup) to remove the seeds. Set it aside.
    Strawberry Purée in a bowl after straining out the seeds

To Make the Cashew Cream:

  • Place 1.5 cup Raw Cashews in a medium heat safe bowl and pour in 1.5 cup Boiling Water. Cover the bowl with plastic wrap and allow it to sit for 10 minutes.
  • Drain the Cashews, but be sure to reserve the soaking liquid.
    Cashews and soaking liquid in a blender before blending
  • Pour the softened cashews into a high speed blender or food processor with all of the soaking liquid and process until smooth. Start by pulsing the mixture and work up to the highest speed.
    Semi-blended cashews and soaking liquid for cashew cream
  • Remove the Cashew Cream from the blender and place it in a small saucepan.
    Blending cashews and soaking liquid in a blender

To Make the Strawberry Goat Cheese and Cashew Panna Cotta:

  • Crumble 8 ounces Goat Cheese (softened / room temperature) into a high speed blender and add 2 tablespoons Satya Mango Sutra Spice Blend.
  • In a small bowl, heat ½ cup Warm Water in the microwave. Then sprinkle 2 teaspoons Unflavored Gelatin over it and stir to combine. Allow it to sit while you complete the next 2 steps.
  • In a small saucepan, warm 2 cups Cashew Cream over medium heat, stirring constantly to prevent sticking until it is just warmed through and lightly steaming. It should not be boiling.
  • Pour the warmed Cashew Cream in the blender with the Goat Cheese and blend until the mixture is smooth and the Goat Cheese is melted.
  • Add the softened Gelatin and blend the mixture again until smooth.
  • Add in 1 cup Plant-Based Plain Yogurt and blend it until smooth.
  • Add in 1 cup Strawberry Purée and blend again until smooth.
  • Liberally grease a muffin pan (preferably silicone) with Butter Flavored Nonstick Cooking Spray. Then divide the mixture evenly between the wells of the muffin pan. Refrigerate for 30 minutes uncovered to prevent unwanted condensation. Then cover with plastic wrap and chill in the fridge for an additional 4 hours or up to a day in advance.

Equipment

Notes

  • Cashew Cream Alternative
    • I use goat cheese and cashew cream in this recipe to keep the lactose lower, but you can easily swap the cashew cream for heavy cream in a 1:1 substitution if you’d prefer.
  • Plant-based Yogurt Alternative
    • Again, this recipe uses plant-based plain yogurt in the interest of lowering the lactose level.  However, if that’s not a concern for you, feel free to substitute plain unsweetened yogurt instead.  
    • While you could “technically” use sweetened vanilla yogurt, I haven’t tested the flavor interaction of the vanilla with the tang of the goat cheese, so it may not be ideal. 

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Strawberry Mango Sutra Panna Cotta
Amount per Serving
Calories
176
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
9
mg
3
%
Sodium
 
76
mg
3
%
Potassium
 
215
mg
6
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
202
IU
4
%
Vitamin C
 
33
mg
40
%
Calcium
 
50
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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