Panna Cotta:

• 2 1/2 tsp unflavored gelatin
• 1/4 c water
• 1 1/4 c evaporated fat free milk
• 1/2 c powdered milk
• vanilla bean, split
• 2 c reduced fat sour cream
• 1/4 tsp cardamom

Sprinkle gelatin over water, let stand for 10 minutes.

Bring milk, sugar and vanilla bean to boil, remove from heat.

Remove the bean, add back the seeds.

Add gelatin to milk

Add sour cream and cardamom

Divide into custard cups, chill ~ 8 hours

Makes 8, 6 ounce cups

Compote:

• 3 c. berries
• 1/4 Zinfandel
• 3 tblsp sugar
• mint

Put the first cup of berries in a food processor, strain and remove solids. Boil over high heat for ~ 1 minute.

Remove from the heat and add the remaining berries. Pour over the panna cotta, garnish w mint.

Calories: 219 Fat: 7.7 g Fiber: 3.0