Anti-inflammatory foods to forget about bloating this summer

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Raspberry Pannacotta

Just like cherries, raspberries are packed with antioxidant and anti-inflammatory properties. Their low glycemic index helps keep blood sugar spikes under control, stabilizing your appetite throughout the day. As a snack, they’re naturally low in calories and rich in fiber and water, making them an excellent alternative to ultra-processed foods. And when you’re in the mood for a little indulgence at dessert time, try this creamy Italian panna cotta with a raspberry twist.

Ingredients (serves 4):

• 1 cup milk
• 2 cups mascarpone cheese (about 16 oz)
• 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract as a substitute)
• ½ cup sugar
• 3½ sheets gelatin (or about 2½ teaspoons powdered gelatin)
• 2 cups fresh or frozen raspberries (about 9 oz)
• 
  

Preparation:

1. Soak the gelatin sheets in cold water to soften.
2. Heat the milk gently in a saucepan and stir in the mascarpone. Once the mixture is smooth and combined, add the sugar and vanilla seeds.
3. Just before the mixture reaches a boil, remove from heat and stir in the softened gelatin. Let it rest for 5 minutes.
4. Pour the mixture into small bowls or ramekins and refrigerate for at least 2 hours until set.
5. Blend the raspberries into a smooth purée, sweetening to taste if needed.
6. Unmold the panna cotta onto dessert plates and serve with the fresh raspberry purée.

Enjoy this light yet luxurious treat!