panna cotta with blackberries

panna cotta with blackberries

prep time: 15 minutes
cook time: 10 minutes
ready in: 25 minutes

makes: 4 servings, 1/2 cup each


  • 1 ¼ teaspoons unflavored gelatin powder (1/2 packet)
  • 2 Tablespoons water
  • 1 ½ cups reduced fat buttermilk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pint blackberries (thaw if frozen)
  • 1 Tablespoon sugar
  • 1/4 teaspoon fresh lemon zest
  • Dash of ground nutmeg
  • Mint sprigs for garnish

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Sprinkle gelatin over water in a cup. Let stand 2 minutes. In small saucepan, heat 1/2 cup buttermilk and 1/4 cup sugar over medium heat until sugar dissolves, about 2 minutes, stirring occasionally.
  2. Reduce heat to low and whisk in gelatin. Cook, stirring constantly, 1 to 2 minutes or until gelatin dissolves. Remove saucepan from heat, stir in remaining buttermilk and the vanilla.
  3. Lightly oil 4 ramekins or custard cups. Pour buttermilk mixture into each. Place ramekins in a pan, cover with plastic wrap and refrigerate at least 4 hours or overnight.
  4. Combine 2/3 of the blackberries, 1 tablespoon sugar, lemon zest and nutmeg. Heat in a small saucepan or microwave until sugar dissolves and berries soften. Strain to remove seeds. Refrigerate sauce until ready to serve.
  5. To unmold and serve, carefully dip bottom of each ramekin in hot water for about 1 minute. Run tip of knife around edge of each ramekin. Invert onto individual plate and carefully lift off ramekin (shake or tap gently to release).
  6. Spoon berry sauce around each panna cotta and garnish with remaining berries and mint sprigs.
  7. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 140 calories, 1g fat, 1g saturated fat, 5mg cholesterol, 105mg sodium, 27g carbohydrate, 4g fiber, 24g sugars, 7g protein