Apricot Panna Cotta with Red Berry Sauce

Measures	Ingredients	Weights
Panna Cotta
3/4 cup	Water, cold	-
12 each	Gelatin, leaf	-
4 1/2 cups	Regular, 2% or Fat Free Carnation® Evaporated Milk	-
2 ¼ cups	Smucker’s® No Sugar Added Apricot Fruit Spread*	-
1 ¼ cups	Yogurt, plain, full fat	-
1 tbsp	Vanilla extract	-
Red Berry Sauce
6 cups	Strawberries or Raspberries, frozen	600 g
1 ½ cups	Smucker’s® No Sugar Added Apricot Fruit Spread*	-
6 tbsp	Water	-

Yield: Makes 8 cups / 2 L
16 servings, 1/2 cup (125 mL) each

Instructions:

Panna Cotta: Soften gelatin leaves in water for 5 minutes.
Heat evaporated milk and apricot fruit spread together in covered saucepan just until boiling. Remove from heat. Remove gelatin leaves from water and stir into hot mixture. Whisk in yogurt and vanilla. Pour into sprayed 1/2 cup (125 mL) molds or ramekins. Refrigerate until set (about 4 hours). Unmold and serve with Berry Sauce.
Berry Sauce: Stir all sauce ingredients together in saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Puree in blender. Cool. Refrigerate until cold.

Notes: