Panna Cotta is one of those desserts you can eat endless amounts of. I first learned of panna cotta when I worked as an assistant pastry chef at a steak house. It was one of my favorite desserts they'd make.
For this recipe I replaced heavy cream with yogurt and the results were fabulous. Use greek yogurt for a thicker flavor and leftovers can be store in the fridge for up to a week. Top with honey and fresh fruit and you've got yourself a delightful dessert without the guilt!
YOGURT PANNA COTTA
(makes about 3 cups of mixture)
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup 2% organic milk
- 1/3 cup sugar
- 1 cup low-fat buttermilk
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- black grapes or other fruit, for serving
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into ramekins or even small mason jars and refrigerate until set, about 3 hours.
To serve, drizzle the panna cottas with the honey and garnish with the grapes.
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