Instructions: Spray six 6-ounce molds or dessert cups with cooking spray.

In small bowl sprinkle gelatin over 3 tablespoons of water. Let sit 5 minutes, until softened.

Meanwhile, in medium saucepan combine hazelnut syrup, heavy cream, remaining 1/4 cup water, sugar substitute, lime juice and grated lime peel; bring to a boil over medium heat. Remove from heat, stir in gelatin mixture to melt.

Divide mixture among prepared molds. Cover with plastic wrap to prevent skin from forming. Refrigerate 4 hours or overnight.

Turn out molds onto serving plates, sprinkle with pistachios and garnish with lime peel.

This recipe yields 6 servings.

Comments: Our version of panna cotta, Italian for "cooked cream," is true to the original with two significant differences. To cut carbs, we used sugar substitute and Atkins Sugar Free Hazelnut Syrup. The dish takes 15 minutes to whip up; the hard part is waiting for it to chill so you can revel in its tangy flavor and creamy texture! Then sprinkle with pistachio nuts and enjoy. To unmold, dip a clean dishtowel in hot water, wring out and wrap around each mold for 15 seconds, then remove. Repeat, if necessary.

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