Almond Tangerine Panna Cotta
3 Tbsp. sugar
1 1/2 tsp unflavored gelatin
1 cup fat-free milk
1 cup plain Greek yogurt
1/2 tsp almond extract
1 Tbsp. sugar
1 tsp cornstarch
1/3 cup pomegranate or cranberry juice
1/2 cup tangerine sections (about 2-3 tangerines)
2 Tbsp. snipped dried tart cherries
- Place four 6oz ramekins in a shallow baking pan, and set aside. In a small saucepan, stir together the 3 tablespoons sugar and gelatin. Stir in milk, and heat over medium heat until gelatin is dissolved, stirring frequently. Remove from heat, and whisk in yogurt and 1/4 tsp almond extract until smooth. Pour mixture in ramekins, cover, and chill for 4-24 hours to allow the panna cotta to set.
- For sauce, in a small saucepan stir together 1 tablespoon sugar and the cornstarch. Stir in pomegranate juice, and cook over medium heat until thickened and bubbling, stirring constantly. Remove from heat, and stir in tangerine sections, cherries, and the remaining 1/4 tsp almond extract. Let cool.
- To serve, immerse bottom half of ramekins in hot water for 10 seconds. Using a small sharp knife, loosen panna cotta from the sides of the ramekins. Invert a serving plate over each cup; turn plate and cup together. Remove cups. Serve panna cotta with sauce.