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Revision as of 17:19, December 1, 2009


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. For Panna Cotta, in a Small Saucepan Sprinkle gelatin Over The

(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.

  • 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


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