Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Puree mixed summer berries to sauce this cool dessert.

Marcia Smart
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 panna cotta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a medium bowl using a rubber spatula; set aside.

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  • Combine milk and sugar in a medium saucepan over medium-high heat; stir well with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 3 minutes or until sugar dissolves, stirring frequently.

  • Remove pan from heat. Remove and discard vanilla bean. Add milk mixture to drained yogurt, and stir until well blended.

  • Sprinkle gelatin over juice in a small microwave-safe bowl. Let stand for 5 minutes. Microwave at HIGH for 30 seconds, stirring every 10 seconds until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Pour about 1/2 cup panna cotta mixture into each of 8 ramekins or custard cups. Cover and chill at least 6 hours or overnight. Serve in cups, or invert onto individual plates.

Nutrition Facts

109 calories; calories from fat 16%; fat 1.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.1g; protein 4.6g; carbohydrates 18.9g; cholesterol 6.7mg; iron 0.1mg; sodium 56mg; calcium 147mg.
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