Almond Panna Cotta W Blueberry Sauce - 33g Carbs, 2g Fiber
From: Diabetic Living Diet Online Servings: 2 Contains Dairy // Vegetarian // Diabetes-Friendly Prep 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
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 and the 4 1/2 teaspoons sugar. Cook and stir just until milk is heated through and sugar is dissolved. Stir in almond extract. Pour into two 6-ounce custard cups or disposable plastic cups. Cover and chill 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 and stir over medium heat until slightly thickened and bubbly. Cook and 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 small knife 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 Fat Carb Choices: 2