This creamy panna cotta uses the shelf's vanilla almond milk, sweetened and thickened with gelatin, to make a weeknight dessert that feels indulgent without much effort. The pea protein adds body while the built-in vanilla keeps things simple. Serve cold or at room temperature with a quick caramel drizzle.

Serves 2. 20 minutes, 8 at the stove.

About 230 calories a serving, 1 g protein, 26 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 cups vanilla almond milk into a small saucepan and warm over medium heat until small bubbles form around the edges, about 4 minutes, then remove from heat.4 min
2. Sprinkle 1 packet unflavored gelatin over 3 tablespoons cold water in a small bowl and let sit 1 minute to bloom, then pour the warm almond milk over it and stir until the gelatin dissolves completely, about 1 minute.
3. Divide the mixture between two glasses or bowls and refrigerate until set, at least 12 minutes.12 min
4. While the panna cotta sets, make the caramel by melting 2 tablespoons butter with 3 tablespoons brown sugar in a small saucepan over medium heat, stirring often until combined and fragrant, about 2 minutes.2 min
5. Remove from heat and let the caramel cool for 1 minute, then pour over each panna cotta and serve.

Note Swap the caramel for a drizzle of honey or a sprinkle of cinnamon. Panna cotta keeps in the fridge for two days covered. Serve after a simple dinner of soup or salad, or stretch it by topping with granola and yogurt for breakfast.