Buttermilk Panna Cotta with Kiwi-Lime Sauce

Panna Cotta

2 cups low-fat cultured buttermilk
1 envelope unflavored gelatin__
1/2 cup water
1 cup 2% milk
1 tbsp. granulated Stevia or 4 tbsp. Sugar
3/4 tsp. vanilla extract

Kiwi-Lime Sauce

3-4 kiwis, peeled and diced
2 limes, juiced
Agave nectar or sugar, to taste
1/4 cup fresh mint leaves, chopped

Panna Cotta

Bring buttermilk to room temperature. In a small bowl, cover the gelatin with water and set aside to soften for at least five minutes. Heat the milk in a small saucepan over medium-low heat with the Stevia or sugar. Stir in the softened gelatin until it's dissolved. Remove from heat and let the mixture cool to lukewarm before proceeding.

Whisk the buttermilk and vanilla extract into the milk mixture. Sweeten to taste if needed. Divide the liquid among six custard cups and refrigerate until firm, at least 3-4 hours.

To serve, either top with sauce and serve it in the custard cup, or remove the custard from the cup and invert it onto a plate. To remove from the cup, dip the bottom of the cup into a bowl of hot water to loosen the custard from the sides of the cup. Place a plate on top of the custard cup and invert. Top with sauce.

Kiwi-Lime Sauce

Place kiwi in a bowl with lime juice. Add sweetener as desired and stir to combine. Let fruit set for 10-15 minutes. Before serving, chop mint and add to the fruit mixture. Add the mint as close to serving as possible to maintain maximum flavor.