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.

Diabetic Living Magazine
Source: 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

167.9 calories; protein 10.2g 21% DV; carbohydrates 25.3g 8% DV; exchange other carbs 1.5; dietary fiber 1.1g 4% DV; sugars 22.7g; fat 2.7g 4% DV; saturated fat 1.6g 8% DV; cholesterol 9.8mg 3% DV; vitamin a iu 263.9IU 5% DV; vitamin c 5.1mg 9% DV; folate 13.2mcg 3% DV; calcium 151.2mg 15% DV; iron 0.2mg 1% DV; magnesium 17.9mg 6% DV; potassium 221.4mg 6% DV; sodium 137.4mg 6% DV.