Nutrition per serving may change if servings are adjusted.
Almond Panna Cotta
1 envelope unflavored gelatin (2½ teaspoons)
¼ cup cold water
2 cups reduced-fat milk (2%)
3 tablespoons sugar
⅛ teaspoon salt
4 teaspoons amaretto or several drops almond extract
1 cup frozen blueberries
2 tablespoons orange juice
1 tablespoon sugar
¼ teaspoon cornstarch
¼ teaspoon vanilla
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.