Yogurt Panna Cotta

I adore panna cotta. It’s the perfect summer dessert, takes hardly any time to prepare, and this recipe is a lot healthier than the heavy cream and sugar versions or my other sweet persuasions. Plus, you don’t have to turn on the oven to make it. I doubled this recipe to have extra to eat through the week.

Yogurt Panna Cotta
Adapted from City Market Co-op

Ingredients:
2 tsp (1 packet) unflavored gelatin
2 Tbs water
1 cup 2% or whole milk
1⁄4 cup maple syrup
1 tsp ground cardamom
1 tsp vanilla
2 cups plain yogurt
2 cups fresh or frozen raspberries
2 tsp quick tapioca

Instructions:
In a small bowl, stir the gelatin into the water and let stand until softened. Meanwhile, in a small saucepan, heat the milk with the maple syrup and the cardamom. I used raw milk and didn’t want to kill too many nutrients, so I heat it to 140 degrees, which is hot to the touch, but before a simmer. Remove from the heat and whisk in the softened gelatin until dissolved, then whisk in the yogurt and vanilla until smooth. Pour the mixture into small bowls or ramekins and refrigerate until set, at least 4 hours. In a small saucepan, bring the raspberries and tapioca to a simmer, stirring and mashing the berries well. Remove from heat and cool completely. To serve, run a spatula around the sides of the ramekin and turn the panna cotta out to a plate. Top with a scoop of raspberries.

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One thought on “Yogurt Panna Cotta

  1. You amaze me!!! It looks so delish. I always seem to draw a blank when I stare into the fridge. When we were in college and the fridge usually consisted of PBR and condiments, you always made something awesome out of what seemed like nothing. “Hi, I’m Sarah. Look at this feast I whipped up with nothing but some mustard seeds and the twinkle in my eye. No big deal.”

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