½ cup canned jellied cranberry sauce ½ cup frozen cranberry juice concentrate, thawed
Bittersweet Chocolate Sauce
½ cup whipping cream ¼ cup light-colored corn syrup 4 ounce chopped bittersweet chocolate
Rosemary-Honey Drizzle
½ cup honey 2 tablespoon lemon juice 2 teaspoon finely chopped fresh rosemary
Maple-Brown Sugar Panna Cotta:
Prepare as directed, except substitute 1/2 cup packed dark brown sugar for the sugar and 2 teaspoons maple extract for the vanilla. Serve with Cranberry Coulis.
Lemon Panna Cotta:
Prepare as directed, except substitute 1/4 cup lemon juice for the water and 1-1/2 teaspoons lemon extract for the vanilla. Serve with Rosemary-Honey Drizzle.Per maple or lemon variation: 386 cal., 28 g total fat (17 g sat. fat, 0 g trans fat), 98 mg chol., 58 mg sodium, 32 g carbo., 0 g fiber, 3 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 5 Fat
Espresso Panna Cotta:
Prepare as directed, except add 2 tablespoons instant espresso coffee powder or coffee crystals with the sugar. Serve with warm Bittersweet Chocolate Sauce.Per serving: 461 cal., 39 g total fat (24 g sat. fat, 0 g trans fat), 119 mg chol., 59 mg sodium, 28 g carbo., 1 g fiber, 4 g pro. Exchanges: 2 Other Carbo., 1/2 High-Fat Meat, 7 Fat
Coconut Panna Cotta:
Prepare as directed, except substitute one 14-ounce can unsweetened coconut milk for the whipping cream, increase the sour cream to 1-1/2 cups, and substitute 1 teaspoon coconut extract for the vanilla.Per serving: 237 cal., 19 g total fat (15 g sat. fat, 0 g trans fat), 19 mg chol., 38 mg sodium, 16 g carbo., 1 g fiber, 3 g pro. Exchanges: 1 Other Carbo., 1/2 High-Fat Meat, 3 Fat
