strawberry banana panna cotta

This low-sugar panna cotta cake is the perfect light dessert! With a smooth and creamy texture, each bite is filled with goodness. Made with Svelte® vegan protein, fresh fruit, and coconut milk — this dish is healthy enough to enjoy any time of day.

Makes: 1 9” cake
Prep Time: 50 Minutes
Chill Time: 3+ Hours

ingredients

CRUST:

  • ¾ cup rolled oats
  • 6 dates, pitted
  • ½ cup almonds
  • ½ cup cashews
  • 2 tbsp coconut oil
  • 1 tbsp flaxseed meal
  • Pinch of salt

BANANA LAYER:

  • 1 cup Svelte® Banana Crème Protein Shake
  • 2 ripe bananas
  • 2 cans coconut milk
  • 2 tablespoons maple syrup (optional for a sweeter layer)
  • 3 teaspoons agar powder

STRAWBERRY LAYER:

  • 1 cup Svelte® Banana Crème Protein Shake
  • 2 cups strawberries
  • 2 teaspoons agar powder

instructions

  1. In a food processor or blender mix together CRUST ingredients until a fine and moist crumbly mixture has formed.
  2. Press CRUST ingredients into a lined 9-inch springform pan and place in the freezer.
  3. For the BANANA LAYER, add Svelte®, the ripe bananas, and maple syrup if using to a blender and mix until smooth. Transfer to a medium saucepan on the stove with coconut milk. Over light–medium heat, bring the mixture to a simmer and add the agar powder. Simmer for 30 seconds while stirring until there are no more clumps from the agar powder. Remove mixture from heat and let cool to room temperature, stirring frequently. Add cooled BANANA LAYER mixture on top of the CRUST in the springform pan and place in the refrigerator. Refrigerate for at least one hour to set.
  4. For the STRAWBERRY LAYER, add Svelte® and strawberries to a blender and mix until smooth. Transfer to a medium saucepan on the stove. Heat, add agar powder, and let cool as instructed previously for the BANANA LAYER. When the BANANA LAYER has set and the STRAWBERRY LAYER has cooled to room temperature, pour the STRAWBERRY LAYER into the springform pan and return to the fridge to chill for an additional 2+ hours.
  5. Remove the outer layer on the springform pan, cut, and serve. Top as you please — try fresh fruit or whipped coconut cream. Store covered in the refrigerator for up to 5 days.

Enjoy!

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