ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Howard L. Puckett
Yield 8 servings (serving size: 1 panna cotta, about 1/4 cup compote, and 1 mint sprig)
Finalist--Desserts. "I developed this light but rich-tasting dessert for a get-together dinner for fitness instructors. I've made this for other entertaining events because I can prepare it ahead of time, which I love." -Camilla Saulsbury, Nacogdoches, TX


  • Panna cotta:
  • 2 1/2 teaspoons unflavored gelatin
  • 1/4 cup water
  • 1 1/4 cups evaporated fat-free milk
  • 1/2 cup powdered sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups reduced-fat sour cream
  • 1/4 teaspoon ground cardamom
  • Compote:
  • 3 cups frozen blackberries, thawed and divided
  • 1/4 cup zinfandel or other fruity dry red wine
  • 3 tablespoons granulated sugar
  • 8 mint sprigs

Nutrition Information

  • calories 219
  • caloriesfromfat 32 %
  • fat 7.7 g
  • satfat 4.7 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 6.6 g
  • carbohydrate 30.3 g
  • fiber 2.9 g
  • cholesterol 34 mg
  • iron 0.6 mg
  • sodium 89 mg
  • calcium 218 mg

How to Make It

  1. To prepare panna cotta, sprinkle gelatin over water in a small bowl; let stand 10 minutes. Bring milk, powdered sugar, and vanilla bean to a boil in a medium saucepan over medium-high heat. Remove pan from heat; remove vanilla bean with a slotted spoon. Scrape seeds from vanilla bean. Stir seeds into milk mixture; discard bean.

  2. Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves. Add sour cream and cardamom; stir until well combined. Divide mixture evenly among 8 (6-ounce) custard cups. Cover and refrigerate for 8 hours or overnight.

  3. To prepare compote, place 1 cup blackberries, wine, and granulated sugar in a food processor, and process until smooth. Strain the blackberry mixture through a fine sieve into a medium saucepan, and discard solids. Bring mixture to a boil over medium-high heat, and cook for 1 minute. Remove from heat; add remaining 2 cups blackberries. Cool completely.

  4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Serve with compote; top with mint sprigs.