Buttermilk Panna Cotta With Blueberry Sauce

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 1/2 cups low-fat buttermilk
• 3/4 cup fat-free sour cream
• 2/3 cup fat-free sweetened condensed milk
• 1 pint blueberries
• 1/2 cup port wine
• 3 tablespoons sugar
• 1/4 teaspoon salt

1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
2. Combine gelatin mixture, buttermilk, sour cream, and sweetened condensed milk in a large bowl; stir until smooth. Pour mixture evenly into 6 (6-ounce) custard cups or ramekins. Cover and chill 1 hour or until set.
3. Combine blueberries and remaining ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 3 to 4 minutes or until slightly thick. Cover and chill.
4. To serve, unmold custard cups onto individual dessert dishes. Top with blueberry sauce.

unflavored gelatin, cold water, lowfat buttermilk, sour cream, condensed milk, blueberries, port wine, sugar, salt

Taken from www.myrecipes.com/recipe/buttermilk-panna-cotta-with-blueberry-sauce (may not work)