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Panna Cotta with Mixed Berries

 Panna Cotta with Mixed Berries
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!
6 ServingsPrep: 30 min. + chilling


  • 1 envelope unflavored gelatin
  • 3 cups whole milk
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure 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


  • 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

2 of 2

Panna Cotta with Mixed Berries (continued)

Directions (continued)

  • berries. Yield: 6 servings.
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.