1/2 cup (125 mL) non-dairy whipped topping, whipped
Remove 2 cups (500 mL) frozen berries from package; let thaw in bowl. (Let remaining berries thaw in package.) Mash or purée the 2 cups (500 mL) fruit; strain through fine sieve to remove seeds. Set aside.
In a large saucepan, combine rice milk and sugar. Bring to a boil over medium-high heat; stir to dissolve sugar. Remove from heat and slowly whisk in gelatin until dissolved, for about 1 minute.
Stir in fruit purée. Pour into serving dishes. Refrigerate for 4 to 6 hours or until set.
Berry Compote: Place the remaining thawed fruit in a medium saucepan. In small bowl, mix together sugar and cornstarch; stir into fruit. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer for 2 minutes, until thickened.
Serve panna cotta with 2 tbsp (25 mL) whipped topping and berry compote.
Makes 6 servings
NOTE: After measuring berries, they may be thawed on the microwave.
If desired, use Original Rice Dream and add 1/2 tsp (2 mL) vanilla.