Blueberry Cardamom Panna Cottas
More From Sunset
Amount per serving
- Calories: 138
- Calories from fat: 5%
- Protein: 10g
- Fat: 0.7g
- Saturated fat: 0.0g
- Carbohydrate: 23g
- Fiber: 0.6g
- Sodium: 58mg
- Cholesterol: 2.4mg
- 2 teaspoons unflavored gelatin (1 1/4-oz. envelope)
- 2 cups low-fat (1%) milk, divided
- 1/2 cup plus 1 tbsp. sugar, divided
- 1 2/3 cups plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups blueberries
- 1/8 to 1/4 tsp. ground cardamom
- 1. In a small bowl, sprinkle gelatin over 1/2 cup milk. Let stand 1 minute, then stir and let stand about 10 more minutes for gelatin to soften.
- 2. In a medium saucepan, whisk remaining 1 1/2 cups milk and 1/2 cup sugar over medium-high heat until steaming, about 3 minutes. Add gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes. Let cool 15 minutes.
- 3. In a large bowl, whisk yogurt with vanilla and almond extract until smooth. Pour and stir milk mixture through a fine strainer into yogurt, then whisk mixtures together.
- 4. Oil 8 ramekins (2/3 cup size). Divide yogurt mixture among ramekins. Chill, covered, until set, 4 1/2 hours and up to 2 days.
- 5. Ten minutes before serving, rinse and drain blueberries. In a bowl, stir berries with 1 tbsp. sugar and cardamom. Stir occasionally until sugar dissolves.
- 6. Run a small metal spatula between panna cottas and sides of ramekins to loosen. Immerse ramekins 1 at a time to just below rim in hot water until edges of dessert soften, 20 to 30 seconds; lift out and dry bottom of ramekin. Invert a small plate over each. Hold plate and ramekin together and give a firm shake to release panna cotta, easing it out gently with the spatula if needed. Spoon blueberries over panna cottas before serving.
- Note: Nutritional analysis is per serving.
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