Prep Time:15 min
Start to Finish:255 min
Number of Servings:4 servings
2 cups 8th Continent® vanilla soymilk
1 1/2 teaspoons unflavored gelatin
2 tablespoons sugar
1 1/2 teaspoons vanilla
Raspberry Sauce or fresh raspberries, if desired
2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup water
1 1/2 cups fresh or frozen unsweetened raspberries
Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk. Let stand 5 minutes. Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat. Pour mixture into 4 (1/2-cup) ramekins or (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
Meanwhile, make Raspberry Sauce: In 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup raspberries. Cover and refrigerate at least 1 hour until chilled.
When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Top with Raspberry Sauce.
High Altitude (3500-6500 ft): In step 2, heat over medium-high heat 4 to 5 minutes (do not boil).
1 Serving: Calories 80 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 12g; (Dietary Fiber 0g, Sugars 11g); Protein 4g Percent Daily Value*: Vitamin A 6% Vitamin C 0% Calcium 15% Iron 2% Exchanges: 1/2 Other Carbohydrate 1/2 Low-Fat Milk Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.