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Yogurt Panna Cotta
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Recipe Filed Under
Yogurt, Healthy, Dessert, Spring, Summer

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    • Traditional panna cottas are made by heating heavy cream with unflavored gelatin. This version that is just as creamy, is made much lower in fat and calories with Greek yogurt. Lightly sweetened with powdered sugar and fresh berries, it’s the perfect end to a Spring or Summer meal.

    Nutritional Stats Per Serving (1/3 cup panna cotta, ¼ cup fruit topping): 149 calories, 5 g protein, 25 g carbohydrates, 3 g fat (1 g saturated), 9 mg cholesterol, 1 g fiber, 24 mg sodium.

    Ingredients

    Serves:

    Directions

    Place the half and half in a small saucepan. Whisk in the 1/4 cup powdered sugar until smooth. Sprinkle the gelatin over the surface of the half and half and rest 10 minutes until the gelatin turns clear and puffs slightly on the surface. Cut the vanilla bean in half lengthwise and scrap out the seeds with the back of a pairing knife. Add the seeds and vanilla bean pod to the saucepan and place over low heat. Cook 2 to 3 minutes, stirring once or twice until the gelatin is completely dissolved. Set aside 15 to 20 minutes until the mixture has cooled to room temperature. Remove the vanilla bean pod and whisk in the yogurt.

    Coat 4 1-cup ramekins with non-stick canola cooking spray. Divide the yogurt mixture between the ramekins. Cover with plastic wrap and chill for at least one hour. To make the topping, place the berries, 2 tablespoons of powdered sugar, and liquor in a small bowl. Stir until the berries are well coated. Remove the plastic wrap and turn the panna cottas out onto small plates. Spoon over the berry mixture and serve immediately.

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