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Almond-Tangerine Panna Cotta

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  • Makes: 4 servings
  • Yields: 1 panna cotta and about 3 tablespoons sauce each
  • Prep: 25 mins
  • Chill: 4 hrs to 24 hrs

Almond-Tangerine Panna Cotta

Directions

  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.

Nutrition Facts (Almond-Tangerine Panna Cotta)

  • Per serving:
  • 151 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 10 mg chol.,
  • 61 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 26 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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