Holiday Panna Cotta with Chocolate Cranberry Sauce

Servings = 6 | Serving size =1 panna cotta with 2 tablespoons sauce

This recipe can be multiplied by 2, 3.

These will keep well for a few days in the refrigerator.

Place the 2 tablespoons warm water in a small dish and sprinkle the gelatin over the top. Set aside.

Place the milk, sugar, honey, lemon zest, vanilla extract and nutmeg in a non-reactive sauce pan over medium heat. Bring to a low boil and reduce to a simmer for about 2 minutes. Remove from the heat and let cool.

As it is cooling stir in the gelatin until well blended.

When the milk mixture is tepid add the buttermilk and Splenda and whisk.

Line 6 small ramekins with plastic wrap. Divide the milk mixture between the 6 lined ramekins. Cover and place in the refrigerator for at least 4 hours.

While the milk mixture is cooling place the cranberries in a non-reactive sauce pan with the water. Bring the mixture to a boil and reduce the heat to a simmer. Simmer for about an hour until there is only about 1/4 cup of liquid left.

Remove from the heat and let cool. After about 10 minutes, add the chocolate by just dropping the bar in the pan on top of the cranberry mixture. After another 10 minutes the chocolate should be softened and you can blend it into the cranberry mixture.

Serve the panna cotta by placing a plate on top of the ramekin. Invert the plate and the dessert will pop out of the ramekin. Gently peel off the plastic wrap. Top with two tablespoons sauce.

Nutrition Facts

Serving size: 1 panna cotta with 2 tablespoons sauce | Servings 6

Calories 153 | Calories from Fat 28

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 2g (9%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 7 mg (2 %) | Sodium 112 mg (5 %)

Total Carbohydrates 27g (9%) | Sugars 25g

Dietary Fiber 1g (4%) | Protein 5g

Vitamin A 0% | Vitamin C 2 % | Calcium 16% | Iron 2%

Vitamin K 1 mcg  | Potassium  226 mg | Magnesium  24 mg