Dairy Free Raspberry Panna Cotta with Blueberry Chia Sauce

By Your Market District Chefs

Serves: 6
Prep Time: 20 min.
Cook Time: 5 min.
Chill Time: 4-6 hrs.



Place water in a small bowl and sprinkle gelatin over top; let sit for a few minutes to soften.

Bring almond milk, raspberry syrup and salt to a gentle boil in a medium saucepot. Remove from heat and stir 2 tablespoons into gelatin mixture to temper. Whisk tempered gelatin mixture into remaining almondmilk mixture until smooth.

Cool slightly and divide mixture among 6 ramekins or small dessert dishes. Let cool at room temperature for 30 minutes. Stir each to emulsify (mixture will separate), cover and refrigerate for at least 4 hours, until set.

Once set, run a paring knife along edges to loosen the panna cotta and invert onto plates.

Meanwhile, combine water and chia seeds in a small bowl. Let sit for a few minutes until a gel has formed; stir in blueberry syrup. Serve panna cotta with blueberry sauce and toasted almonds.

Chef's Tip: Try recipe using other types of non-dairy milk, such as coconut or soy milk. For a rich version, try using whole milk, half & half or cream.

Nutritional Information (Per serving):

Calories 140, Fat 6g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 18g, Fiber 2g, Sugars 13g, Protein 4g, Vitamin A 4% DV, Vitamin C 0% DV, Calcium 20% DV, Iron 4% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

*All Dietitian Picks contain 0g of trans fat per serving, and are a good source of at least one beneficial nutrient such as protein, fiber, vitamins A and C, calcium or iron.