Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Howard L. Puckett

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

Yield: 8 servings (serving size: 1 panna cotta, about 1/4 cup compote, and 1 mint sprig)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 32%
  • Fat: 7.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 30.3g
  • Fiber: 2.9g
  • Cholesterol: 34mg
  • Iron: 0.6mg
  • Sodium: 89mg
  • Calcium: 218mg


  • 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


  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.
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