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



    • 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


    • 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%



    Coat four 5 ounce ramekins with non-stick cooking spray.



    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.


    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.


    Remove saucepan from heat. Stir in gelatin mixture and juice. Pour into a 960 ml glass measuring cup.


    Evenly divide milk mixture among the ramekins. Chill, loosely covered, for at least 3 hours, or until set.



    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


    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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