My friend Jon challenged me to create a dessert with no flour, sugar, or artificial sweeteners and a maximum of only a teaspoon of honey per serving! Well Jon, challenge accepted!!!  I’ve adored tropical fruit ever since I first tasted pineapple and papaya on a lanai with my parents in Oahu and its natural sweetness was perfect for this challenge.

 Fresh mango and sweet, juicy honeydew bring a bright pop of flavor to this creamy panna cotta, which is sweetened primarily with pineapple juice. And the mint combined with the fruit gives it that extra special something that makes it more than just fruit and cream.

Ingredients:

For Panna Cotta

1 cup whole milk

1 Tbsp. unflavored powdered gelatin (from 1 packet)

2 cups whipping cream

4 Tsp. honey

pinch of salt

3 Tbsps. unsweetened pineapple juice concentrate

For Fruit Garnish

2 cups diced peeled fresh pineapple

1 cup diced seeded peeled honeydew melon

1 cup diced peeled pitted mango

2 tablespoons thinly sliced fresh mint

Instructions:

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
Pour the milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
Add the cream, honey, and salt. Stir until edges are just bubbling, but mixture has not boiled, 5 to 7 minutes. Remove from the heat.
Slowly stir in the pineapple concentrate. Strain the mixture into a large measuring cup. Pour into 4 to 6 stemmed glasses so that they are half full. Cool slightly. Refrigerate until set, at least 6 hours.
Combine all ingredients for fruit garnish and spoon into panna cotta glasses until each is about two thirds full.