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Buttermilk Panna Cotta with Berry Sauce

What could be more difficult than this trendy Italian dessert? This is actually so easy to prepare and you don't have any baking to do as you would with creme brulee or flan. You'll want to enjoy this with friends so go a head and doulbe or triple it!

Keep in mind, when working with gelatin (I love this but I am not a fan of Jello) that the gelatin melts at 86 degrees and starts to set at 68.

2 1/4 teaspoons unflavored gelatin
1/2 cup milk
1/3 cup sugar
1 1/2 cup buttermilk
1/2 teaspoon lime zest

To prepare panna cotta, coat 4 (6-ounce) custard cups with cooking spray. Sprinkle gelatin over whole milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves (it doesn't need to boil), stirring constantly with a whisk. Increase heat to medium; add 2/3 cups sugar, stirring with a whisk until sugar dissolves. Remove from heat. Add buttermilk and zest, stirring well. Divide mixture among prepared custard cups. Cover and chill at least 5 hours or up to overnight.

For the Sauce:
1/4 cup apple juice
2 Tablespoons sugar
1 1/2 teaspoon lime juice
1 cup mixed berries (I use frozen)

To prepare sauce, combine the apple juice, 2 T sugar, and lime juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves. Reduce heat to medium; stir in blueberries. Cook 8 minutes or until blueberries are warm and begin to pop. Cool sauce to room temperature.

Place a dessert plate, upside down, on top of each custard cup; invert panna cotta onto plates. Serve with sauce. May garnish with fresh mint.

Per Serving: 165 Cal (5% from Fat, 10% from Protein, 85% from Carb); 4 g Protein; 1 g Tot Fat; 36 g Carb; 1 g Fiber; 34 g Sugar; 149 mg Calcium; 111 mg Sodium; (that's 3 points)

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