Almond Panna Cotta with Blueberry Sauce

Almond Panna Cotta with Blueberry Sauce

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Rated: 1
  • Makes: 4 servings
  • Prep 20 mins
  • Chill 8 hrs
  • Serving Size: 1 panna cotta with 2-tablespoons sauce
  • Carb Grams Per Serving: 25


  • 1 envelope unflavored gelatin (2 1/2 teaspoons)
  • 1/4 cup cold water
  • 2 cups reduced-fat milk (2%)
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 teaspoons amaretto or several drops almond extract
  • 1 cup frozen blueberries
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon vanilla


  1. For panna cotta: 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 with foil or plastic wrap and chill about 8 hours or until firm.
  2. For sauce: In another small saucepan, combine blueberries, orange juice, 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 with foil or plastic wrap and chill until ready to serve.
  3. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce. Makes 4 (1 panna cotta with 2-tablespoons sauce) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 168 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 137 mg sodium, 25 g carb. (1 g fiber, 23 g sugars), 10 g pro.

Diabetic Exchanges

Milk (d.e): 0.5; Other Carb (d.e): 1; Fat (d.e): 0.5