Almond Panna Cotta with Blueberry Sauce

Almond Panna Cotta with Blueberry Sauce

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
  • Blueberry Sauce
  • 1 cup frozen blueberries
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
  • ¼ teaspoon cornstarch
  • ¼ teaspoon vanilla


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.

Nutrition information

  • Serving size: 1 custard cup
  • Per serving: 168 calories; 3 g fat(2 g sat); 1 g fiber; 25 g carbohydrates; 10 g protein; 13 mcg folate; 10 mg cholesterol; 23 g sugars; 264 IU vitamin A; 5 mg vitamin C; 151 mg calcium; 0 mg iron; 137 mg sodium; 221 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fat, ½ milk

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