Serving Size: 1 panna cotta with 2-tablespoons sauce
Active Time: 20 minutes
Total Time: 8 hours 20 minutes
Total Time (mins): 500
Chill this silky custard recipe until firm. To serve, unmold onto a pool of luscious blueberry sauce. Impressive and delicious!
- 1 envelope unflavored gelatin (2 1/2 teaspoons)
- 1/4 cup cold water
- 2 cups reduced-fat milk (2%)
- 4 tablespoons sugar, divided
- 1/8 teaspoon salt
- 4 teaspoons amaretto or several drops almond extract
- 1 cup frozen blueberries
- 2 tablespoons orange juice
- 1/4 teaspoon cornstarch
- 1/4 teaspoon vanilla
- In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto (or almond extract). Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
- In another small saucepan, combine blueberries, orange juice, the remaining 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
- To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.
Per serving: 168 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 25 g carbohydrate; 23 g total sugars; 10 g protein; 1 g fiber; 137 mg sodium; 221 mg potassium.
Nutrition Bonus: 4 mg Vitamin C, 12 µg Folate, 151 mg Calcium, 242 IU Vitamin A
1 1/2 Carbohydrate Serving(s)
Exchanges: 1/2 fat, 1/2 milk, 1 other carbohydrate
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