Buttermilk Panna Cotta With Blueberry Sauce

Ingredients:
- 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

Directions:
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
- 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.
- 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.
- To serve, unmold custard cups onto individual dessert dishes. Top with blueberry sauce.