Panna Cotta with Berries

4 cup fat free skim or 1% lowfat milk
1/2 vanilla bean (split lengthwise) or 1 tablespoon vanilla extract
1/4 cup sugar
2 envelopes unflavored gelatin
3 tbsp cold water
3/4 tsp almond extract, optional
Topping:
2 cups mixed berries such as blueberries, blackberries, raspberries and strawberries

In medium saucepan heat milk, vanilla and sugar to simmering point, stirring occasionally.

Meanwhile, soften gelatin by sprinkling over cold water in small dish. Stir gelatin into hot milk mixture. Stir until dissolved. Remove from heat; stir in almond extract, if desired. Divide among four 8-oz molds or custard cups.

Refrigerate at least 4 hours or overnight.

To serve, dip base of molds into hot water; loosen with a knife if necessary. Unmold onto dessert plates. Top with either equal amounts of mixed berries or serve on a bed of mango or raspberry puree.

Options:
Mango Puree
Peel and cut 1 medium ripe mango into chunks. Puree in food processor with 1 to 2 tablespoons lime juice.

Raspberry Puree
Puree 1 cup raspberries in food processor. Press through sieve to remove seeds. Sweeten to taste.

Makes 4 servings
Source: MilkPEP (Milk Processor Education Program)