US Med Voice

US Med


Vol. 5, No. 7 | July 2013




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Recipe: Almond Panna Cotta with Blueberry Sauce
Low Caloric & Diabetic Friendly Recipe

US MED's Diabetic Recipe


  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 2 cups milk
  • 3 tablespoons sugar
  • 4 teaspoons amaretto or several drops almond extract
  • 2 cups frozen blueberries
  • 2 tablespoons sugar
  • 4 tablespoons orange juice
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon vanilla

Total Servings: 6
Serving Size: 1/6 recipe

1/2 milk, 1/2
fruit, 1/2 other carbo., 1/2 fat

Calories: 180 cal.
Total Fat: 3 g
Cholesterol: 10 mg
Sodium: 54 mg
Carbohydrate: 33 g
Protein: 5 g



  • For panna cotta, in a small saucepan sprinkle gelatin over cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk and the 3 tablespoon sugar. Cook and stir just until milk is heated through and sugar dissolved. Stir in amaretto or almond extract. Pour into four 6-ounce custard cups or disposable plastic cups. Cover and refrigerate about 8 hours or until firm.
  • For sauce, in another small saucepan combine blueberries, the 2 tablespoons sugar, the orange juice, and cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and refrigerate until ready to serve.
  • To serve, divide sauce among four dessert dishes. Run a thin knife around the edge of each panna cotta; unmold onto sauce. Makes 4 servings.



This recipe is an excerpt fromThis recipe is an excerpt from "Diabetic Living Cookbook". US MED is America's choice for home delivery of quality medical supplies and medications. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your gift to be the diabetic cookbook and we will send it out with your first shipment.

Click here for more info



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