Blueberry panna cotta with fruit-only sugars is a light and naturally sweet dessert, perfect for those looking for a delicious yet mindful treat. Made without added sugars and with the option to use plant-based milk and cream, this recipe is also ideal for those who are lactose intolerant or follow a vegan diet.

What makes this dessert so special are the dates—rich in fiber, minerals, and natural sugars with a low glycemic index—and the blueberries, true health allies thanks to their high content of antioxidants, vitamin C, and anthocyanins, compounds that support microcirculation and skin wellness.

Its low carbohydrate content makes it a great dessert or snack for anyone who needs to manage their blood glucose levels, like us: enjoy every spoonful of this fresh, colorful, and versatile treat!

If you’re looking for more desserts with no added sugars, try our Peach pudding with coconut and mint.

Blueberry panna cotta with fruit-only sugars

10.73g carbohydrates per 100g

Ingredients for 7 servings

• 500g blueberries
• 500g plant-based* or dairy milk
• 250g plant-based* or dairy cream
• 100g dates
• 20g sheet gelatine*
• lemon juice

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

1. Soak the gelatine sheets in cold water until soft.
2. Heat a small amount of milk and stir in the softened gelatine until fully dissolved.
3. In a tall container, combine the milk, cream, pitted dates, and half the blueberries. Blend with an immersion blender until smooth, then add the dissolved gelatine.
4. Pour the mixture into 7 silicone moulds (for unmoulding later) or into small serving glasses. Refrigerate until set.
5. Meanwhile, cook the remaining blueberries in a non-stick pan with lemon juice until they release a thick, bright sauce. Let cool.
6. Unmould the panna cotta or serve in glasses, topping with the blueberry sauce.