Almond Panna Cotta with Blueberry Sauce

almond Panna Cotta w blueberry Sauce - 33g Carbs, 2g Fiber

From: diabetic Living Diet Online

Servings: 2

Contains Dairy // Vegetarian // Diabetes-FriendlyPrep Time: 20 Mins

Rest Time: 8 h

Total Time: 20 Mins


 * 1 Tsp gelatin, Unflavored
 * 2 Tbsp water
 * 1 Cup milk, Whole
 * 4 Tbsp sugar
 * 1 Drop almond extract
 * 1 Cup blueberries
 * 2 Tsp orange juice
 * 1/4 Tsp cornstarch
 * 1/4 Tsp vanilla

(cold) water. Let Stand For 3 Minutes to Soften. Cook And StirOver Medium Heat Until gelatin is Dissolved. Stir in milk AndThe 4 1/2 Teaspoons sugar. Cook And Stir Just Until milk is HeatedThrough And sugar is Dissolved. Stir in almond extract. Pour IntoTwo 6-Ounce Custard Cups or Disposable Plastic Cups. Cover AndChill For at Least 8 Hours or Until Firm.
 * 1. For Panna Cotta, in a Small Saucepan Sprinkle gelatin Over The


 * 2. For Sauce, in Another Small Saucepan Combine blueberries, The
 * 1 Tablespoon sugar, The orange juice, And cornstarch. Cook AndStir Over Medium Heat Until Slightly Thickened And bubbly. CookAnd Stir For 2 Minutes More. Stir in vanilla. Transfer to a Bowl.Cover And Chill Until Ready to Serve.


 * 3. to Serve, Spoon The Sauce Into Dessert Dishes. Run a SmallKnife Around The Edge of Each Panna Cotta; Unmold Onto Sauce.

Nutrition Per Serving:
 * 183 Calories, 3g Total Fat, 2g Saturated Fat, 65mg Sodium,
 * 33g Carbs, 2g Dietary Fiber, 0g Sugars, 9mg Cholesterol,
 * 5g Protein

Exchanges: 1/2 Dairy, 1 Fruit, 1 Other Carb, 1/2 FatCarb Choices: 2

contributed by :

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]