Yogurt Panna Cotta with Blueberry Sauce
Servings: 5
Calories: 372kcal
It’s like a cross between jello and pudding - can be flavored and dressed countless ways!
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Ingredients
Panna Cotta
- 3/4 cups skim milk
- 1/2 cup heavy cream
- 1 package unflavored gelatin
- 1 teaspoon vanilla extract
- 1/4- 1/3 cups honey or sugar
- 2 cups plain Greek yogurt I used non fat
Blueberry Sauce
- 1/2 cup good quality blueberry jam I like Trader Joe’s store brand
- 3/4 cup fresh or frozen blueberries if using fresh, add about 1 Tablespoon water
Instructions
Panna Cotta
- Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.
- In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.
- Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)
- Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.
- Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.
- Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)
Blueberry Sauce
- Warm jam and blueberries in a small sauce pan. Mix until fully combined and hot. Allow to cool slightly before using.
Notes
I used both skim milk and heavy cream because that’s what I had on hand, you can use all skim milk (a total of 1 1/4 cups, 2% milk, or whole milk)
Blueberry Sauce - This is what I used, but there are about a thousand different ways to dress panna cotta. Feel free to experiment.
Nutrition
Calories: 372kcal | Carbohydrates: 65g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 66mg | Potassium: 252mg | Fiber: 1g | Sugar: 56g | Vitamin A: 437IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 1mg