Almond Panna Cotta with Blueberry Sauce

Description

Contributed by Healthy Recipes for diabetic Friends Y-Group

• Source: Diabetic Living Diet Online
• Prep Time: 20 Minutes | Rest Time: 8 hours | Total Time: 20 Minutes
• Servings: 2

Ingredients

• 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
• ¼ tsp cornstarch
• ¼ tsp vanilla

Directions

Panna Cotta

1. In a small saucepan sprinkle gelatin over the (cold) water.
2. Let stand for 3 minutes to soften.
3. Cook and stir over medium heat until gelatin is dissolved.
4. Stir in milk and the 4½ teaspoons sugar.
5. Cook and stir just until milk is heated through and sugar is dissolved.
6. Stir in almond extract.
7. Pour into two 6-ounce custard cups or disposable plastic cups.
8. Cover and chill for at least 8 hours or until firm.

Sauce

1. In another small saucepan combine blueberries, the 1 tablespoon sugar, the orange juice, and cornstarch.
2. Cook and stir over medium heat until slightly thickened and bubbly.
3. Cook and stir for 2 minutes more.
4. Stir in vanilla.
5. Transfer to a bowl.
6. Cover and chill until ready to serve.

To serve

1. Spoon the sauce into dessert dishes.
2. Run a small knife around the edge of each panna cotta; unmold onto sauce.

Nutritional information

Per serving:

• 183 Calories | 3g Total Fat | 2g Saturated Fat | 65mg Sodium | 33g Carbs | 2g Dietary Fiber | 0g Sugars | 9mg Cholesterol | 5g Protein
• Exchanges: ½ dairy | 1 fruit | 1 other carb | ½ fat
• Carb choices: 2