Almond Panna Cotta with Blueberry Sauce

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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



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.


  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