Make a light and luxurious panna cotta with Greek yogurt and milk

Placeholder while loading article actions

Preparing panna cotta (which in Italian means cooked cream) with whole milk, technically makes a latte cotta. But this recipe has the elegant look and siren appeal of a classic dessert, so it totally lives up to its name in spirit. Lighter in texture and better for you than a traditional cream-based recipe, this version still retains its rich, vanilla aroma, along with an extra dose of sweet, creamy extra from the addition of Greek yogurt. Sweetened with enough sugar to make it look like a dessert, panna cotta is still in the healthy zone.

On the plate, the white mounds of the “cream” variety form a stunning platform for a cascade of gently sweetened berries simmered in the sauce. Since the candy includes ingredients that you probably already have, it can be made on a whim. The hardest part is waiting for the creamy texture to set and ready to serve. But as I see it, anticipation makes eating better.

Measure, print and rate the recipe in our Recipe Finder:

You will need six 6-ounce bowls.

Make ahead: Panna Cotta will need 4 to 6 hours to set in the refrigerator. Raspberry sauce can be prepared up to 4 days in advance.

From dietitian and cookbook author Elie Krieger.

2 teaspoons dried, unflavored gelatin

½ cup plus 1 tablespoon sugar

1 teaspoon vanilla

½ cup full-fat Greek yogurt

1½ cups frozen mixed berries

Grease bowls with cooking oil spray or brush them lightly with oil.

Pour the milk into a medium sized saucepan. Sprinkle gelatin over it and let stand without moving for 5 minutes to allow the gelatin to soften and rehydrate.

Place the pot over medium heat. Cook, stirring constantly, until the milk is hot but not boiling and the gelatin has dissolved. Stir in ½ cup of sugar and salt until dissolved. Remove from heat and add vanilla extract. Cool for 15 minutes at room temperature.

Put the yogurt in a medium sized bowl. Add 3 tablespoons of the slightly warm milk mixture and stir until the mixture is smooth, then add the yogurt to the saucepan and stir until smooth. Divide mixture evenly among the ramekins, cover with plastic wrap and refrigerate until firm, 4 to 6 hours.

Combine frozen berries, water, and remaining 1 tablespoon sugar in a small saucepan over medium heat. Once the mixture begins to boil, reduce the heat to low and cook for 2 minutes, stirring occasionally, until the berries have softened slightly. Use a spoon to break any larger berries in half. The mixture should be saucy. Transfer to a bowl, cool slightly, cover and refrigerate in an airtight container until ready to serve. (Set at room temperature or warm slightly before serving.)

Serve in bowls, or pass a knife or spatula around the edge of each panna cotta and flip onto individual plates. (As needed, dip the bottom of each smoothie into the warm water to help release the panna cotta from its salad.) Put a tablespoon of the sauce on top of each serving.

Leave a Comment

Your email address will not be published.