Yogurt Panna Cotta with Raspberry Compote

Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7g
  • Carbohydrate: 27g
  • Fiber: 1g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 52mg
  • Calcium: 116mg

Ingredients

  • Panna cotta:
  • 2 cups whole milk
  • 2 teaspoons plain, unflavored gelatin
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 2 cups 2% plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Compote:
  • 2 cups frozen raspberries, thawed
  • 1/4 cup orange marmalade
  • 2 teaspoons sugar
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons lemon juice

Preparation

  1. 1. Make panna cotta: Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
  2. 2. 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.
  3. 3. 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.
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Yogurt Panna Cotta with Raspberry Compote Recipe at a Glance
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