Coat four 5 ounce ramekins with non-stick cooking spray.
Blueberry-Clementine Latte Cotta
Blueberry-Clementine Latte Cotta
- Makes4 servings
- Prep Time25 min
- Cook Time10 min
- Chilling Time3 hr
- Total Time3 hr 35 min
- Calories70
- Made withSplenda Granulated Sweetener
Ingredients
Custard
- 420 ml skim or 1% milk
- 1½ teaspoons plain gelatin
- 1 tablespoon finely grated clementine or tangerine peel
- 1 pinch of salt
- 3 tablespoons fresh clementine or tangerine juice
- 3 tablespoons SPLENDA® Granulated
Sauce
- 150 g frozen blueberries, thawed
- 1 tablespoon water
- 2 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy70 kcal89.74%
- Total Fat0.00 g0%
- of which saturates0.00 g0%
- Total Carbohydrate13.00 g4.73%
- of which sugars35.00 g12.73%
- Fibre1.00 g3.57%
- Protein5.00 g10%
- Salt0.30 g0.11%
Instructions
1
Custard
2
Pour 60 ml of milk into small, heatproof bowl, sprinkle gelatin, and let stand 5 minutes. Place bowl in a larger bowl of hot water and stir until gelatin dissolves.
3
Meanwhile, in a medium saucepan, combine SPLENDA® Granulated, clementine or tangerine peel, salt, and remaining 360 ml of milk. Bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer.
4
Remove saucepan from heat. Stir in gelatin mixture and juice. Pour into a 960 ml glass measuring cup.
5
Evenly divide milk mixture among the ramekins. Chill, loosely covered, for at least 3 hours, or until set.
Sauce
6
In a medium saucepan, combine blueberries, SPLENDA® Granulated, and water. Cook over medium heat, stirring, for about 5 minutes or until fruit softens and a sauce forms.
To serve
7
Run a table knife around inner edge of each cup and invert onto serving plates. Pour sauce over each serving.
Made with
Splenda Granulated Sweetener
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