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


Recipe Summary test

20 mins
8 hrs 20 mins


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

1 custard cup
168 calories; protein 10.2g; carbohydrates 25.3g; dietary fiber 1.1g; sugars 22.7g; fat 2.7g; saturated fat 1.6g; cholesterol 9.8mg; vitamin a iu 263.9IU; vitamin c 5.1mg; folate 13.2mcg; calcium 151.2mg; iron 0.2mg; magnesium 17.9mg; potassium 221.4mg; sodium 137.4mg.

1 other carbohydrate, 1/2 fat, 1/2 milk