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Almond-Tangerine Panna Cotta

Makes: 4 servings Yield: 1 panna cotta and about 3 tablespoons sauce each
Prep 25 mins Chill 4 hrs to 24 hrs
Almond-Tangerine Panna Cotta
Ingredients
  • 3  tablespoons  sugar
  • 1 1/2  teaspoons  unflavored gelatin
  • 1  cup  fat-free milk
  • 1  cup  plain Greek yogurt
  • 1/2  teaspoon  almond extract
  • 1  tablespoon  sugar
  • 1  teaspoon  cornstarch
  • 1/3  cup  pomegranate or cranberry juice
  • 1/2  cup  tangerine sections (3 to 4 tangerines)
  • 2  tablespoons  snipped dried tart cherries
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 151,
  • Fat, total (g) 1,
  • chol. (mg) 10,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 26,
  • pro. (g) 9,
  • vit. A (IU) 437,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 61,
  • Potassium (mg) 196,
  • calcium (mg) 192,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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