Panna cotta, a traditional Italian dessert made with cream, shows its lighter side thanks to plain Greek yogurt and fat-free milk. Drizzle each panna cotta with sweet pomegranate syrup, then top with fresh fruit for a 140-calorie diabetic dessert.
Diabetic Almond-Tangerine Panna Cotta
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4 hr 25 min
4 hr 25 min
- 3 tablespoons sugar
- 1 1/2 teaspoons unflavored gelatin
- 1 cup fat-free milk
- 1 cup plain Greek yogurt
- 1/2 teaspoon almond extract
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/3 cup pomegranate or cranberry juice
- 1/2 cup tangerine sections (3 to 4 tangerines)
- 2 tablespoons snipped dried tart cherries
- Place four 6-ounce custard cups or ramekins in a shallow baking pan; set aside. In a small saucepan stir together 3 tablespoons sugar and gelatin. Stir in milk. Heat over medium heat until gelatin is dissolved, stirring frequently. Remove from heat. Whisk in yogurt and 1/4 teaspoon of the almond extract until smooth. Pour mixture into custard cups. Cover and chill for 4 to 24 hours or until set.
- For sauce, in a small saucepan stir together 1 tablespoon sugar and cornstarch. Stir in pomegranate juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in tangerine sections, cherries, and the remaining 1/4 teaspoon almond extract. Cool.
- To serve, immerse bottom halves of custard cups in hot water for 10 seconds. Using a small sharp knife, loosen panna cotta from sides of cups. Invert a serving plate over each cup; turn plate and cup over together. Remove cups. Serve panna cotta with sauce.
NUTRITION INFORMATION PER SERVING
- Calories 151, Total Fat 1g, Cholesterol 10mg, Sodium 61mg, Total Carbohydrate 29g, Fiber 1g, Sugar 26g, Protein 9g
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