Panna Cotta with Mixed Berries Recipe

Panna Cotta with Mixed Berries Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that’s often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won’t soon forget!

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Panna Cotta with Mixed Berries Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Panna Cotta with Mixed Berries Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

10 20 30

Ingredients

1 envelope unflavored gelatin
3 cups whole milk
1/3 cup sugar
1/2 teaspoon almond extract
1 cup water
Sugar substitute equivalent to 1/2 cup sugar
2 cups frozen unsweetened mixed berries
1/2 cup port wine or grape juice
1/2 cup fresh raspberries
1/2 cup fresh blueberries

Directions

In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract.
Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set.
Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds.
Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled.
Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries. Yield: 6 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 serving equals 174 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 64 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 milk.

Originally published as Panna Cotta with Mixed Berries in Light & Tasty April/May 2007, p52