Make panna cotta: Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat; stir in gelatin mixture. Transfer to a bowl; whisk in yogurt and vanilla. Divide among 8 6-ounce ramekins. Cover with plastic wrap; chill until firm, at least 2 hours.
Make compote: In a pan, mix raspberries, marmalade and sugar. Stir over low heat until warm and sugar has dissolved, 2 to 3 minutes. Remove from heat; stir in zest and juice. Transfer to a bowl; cover and chill for at least 2 hours. Spoon onto panna cotta; serve.
love this! It is a little bland so definitely put the raspberry compote on it. Though you can use any fruit jam or spread also. I haven't tried it with low fat milk but may to decrease the calories a little. Got mixed reviews from the family, but I think it is a lovely, light dessert.
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