Yogurt Panna Cottas with Honey
Recipe from
Food & Wine
Thick and creamy Greek-style yogurt contains bacteria cultures that may aid in digestion and strengthen the immune system. As an homage to her Greek heritage, Marisa Churchill uses it as the base for her tangy, low-fat panna cottas.
Servings:
6
Prep Time:
3 hrs
Total Time:
3 hrs 10 mins
Ingredients
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1 1/2 teaspoonsunflavored gelatinsee savings
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1 tablespoonwatersee savings
-
1 cupfat-free milksee savings
-
1/3 cupsugarsee savings
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1 cuplow-fat buttermilksee savings
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1 cupfat-free plain Greek yogurtsee savings
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2 tablespoonshoneysee savings
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Red grapes, for servingsee savings
Directions
1.
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
2.
In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 hours.
3.
To serve, drizzle the panna cottas with the honey and garnish with the grapes.
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