Panna cotta means "cooked cream" in Italian. This version of the delicious Italian dessert is flavored with amaretto or almond extract and served with a luscious blueberry sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Almond Panna Cotta
Blueberry Sauce


Instructions Checklist
  • Prepare Almond 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, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto or almond extract. Pour into four 6-ounce custard cups. Cover with foil or plastic wrap and chill about 8 hours or until firm.

  • Prepare Blueberry Sauce: In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar, and the 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 small bowl. Cover with foil or plastic wrap and chill until ready to serve.

  • To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.

Nutrition Facts

168 calories; 2.7 g total fat; 1.6 g saturated fat; 10 mg cholesterol; 137 mg sodium. 221 mg potassium; 25.3 g carbohydrates; 1.1 g fiber; 23 g sugar; 10.2 g protein; 264 IU vitamin a iu; 5 mg vitamin c; 13 mcg folate; 151 mg calcium; 18 mg magnesium;