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lemon buttermilk panna cotta with blueberry sauce


i was lucky enough to enjoy a cooking light dinner and demonstration where this was the final course. it was soo silky and delicious, and you really couldn't tell that this italian favorite had been lightened up. at the time, the recipe hadn't appeared in the magazine, so i couldn't recreate it right away but when it did... hope you will enjoy it as much as i have. for weight watchers, this elegant dessert is just 4 points.


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  1. To prepare panna cotta
  2. Coat 8 custard cups or ramekins with cooking spray
  3. Sprinkle gelatin over milk in a small saucepan
  4. Let stand 10 minutes
  5. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves
  6. Stirring constantly with a whisk
  7. Increase heat to medium
  8. Add sugar
  9. Stirring with a whisk until sugar dissolves
  10. Remove from heat
  11. Add buttermilk and zest
  12. Stirring well
  13. Divide mixture evenly among prepared custard cups
  14. Cover and chill at least 5 hours or up to overnight
  15. To prepare sauce
  16. Combine the apple juice
  17. 1 / 4 cup sugar
  18. Zest and lemon juice in a small saucepan
  19. Bring to a boil over medium-high heat
  20. Stir until sugar dissolves
  21. Reduce heat to medium and stir in blueberries
  22. Cook until blueberries are warm and begin to pop
  23. Cool sauce to room temperature
  24. To serve
  25. Slide a knife or spatula around the edge of the ramekins to loosen the panna cotta
  26. Invert on dessert plate
  27. Spoon 1 / 4 cup of cooled sauce on top

Step 19

Total Time in Minute 45

Ingredients Count 9

cooking lemon buttermilk panna cotta with blueberry sauce

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Cooking spray

Unflavored gelatin

Low-fat milk


Low-fat buttermilk

Lemon zest

Apple juice

Fresh lemon juice


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