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
Serves 4
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Prep Time
25 min
Total Time
4 hr 25 min
Prep Time
25 min
Total Time
4 hr 25 min
  1. 3 tablespoons sugar
  2. 1 1/2 teaspoons unflavored gelatin
  3. 1 cup fat-free milk
  4. 1 cup plain Greek yogurt
  5. 1/2 teaspoon almond extract
  6. 1 tablespoon sugar
  7. 1 teaspoon cornstarch
  8. 1/3 cup pomegranate or cranberry juice
  9. 1/2 cup tangerine sections (3 to 4 tangerines)
  10. 2 tablespoons snipped dried tart cherries
  1. 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.
  2. 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.
  3. 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.
  1. Calories 151, Total Fat 1g, Cholesterol 10mg, Sodium 61mg, Total Carbohydrate 29g, Fiber 1g, Sugar 26g, Protein 9g
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