Raspberry topped almond Panna cotta


1 cup whole milk divided

2 envelops unflavored gelatin powder

3 cups heaving whipped cream

8 tablespoon of Splenda or similar

1 teaspoon almond extract

1/2 cup sliced almonds

300 grs, raspberries fresh or freeze


Pour 1/4 whole milk into microwave bowl.Sprinkle gelatin over stir to blend.

Let stand 5 minutes to soften gelatin.

Heat cream with 5 tablespoon of splenda (or sugar)and remaining 3/4 cup milk in small saucepan over medium heat just until bubbles begin to form around edge of the pan, stirring dissolve sugar. Stir in almond extract.

Heat gelatine mixture in microwave on low powder until gelatin dissolves stirring every 15 seconds. Stir gelatin mixture into warm milk mixture.

let stand about 20 minutes, stirring every 5 minutes.

Divide mixture among 6 glasses.Cover with plastic and chill until set (about 3 to 4 hours)

(You can make one day ahead)

Stir almond in 1 tablespoon of aplenda or sugar in small nontick skillet over medium heat until nuts are toasted and sugar melt.let cool.

Place raspberries and remaining splenda or sugar in a medium bowl toss to coat.

Let stand until sugar dissolves and juices form. Stirring slowly.

Divide raspberries with the juices among the glasses .

Sprinkle candied alonds over and serve.