Yogurt Panna Cotta

by Chef Dana, President’s Choice

March 1, 2011

                                     

Serves: 6                                                                                                                              

Prep time: 10 minutes                                                                                                      

Cook time: 5 minutes

Chill time: 4 hours                                                                                                            

Measure	Ingredient
1 envelope (7 g)	unflavoured gelatin
3 tbsp (45 mL)	skim milk
1 cup (250 mL)	skim milk
2/3 cup (150 mL)	PC Alfalfa Honey
1 tsp (5 mL)	vanilla extract
1 tub (500 g)	PC Greek Yogurt- Plain NEW

 

1. In small bowl, sprinkle gelatin over 3 tbsp (45 mL) skim milk. Set aside for 5 minutes to soften.
2. In small saucepan, heat 1 cup (250 mL) skim milk over medium-high heat until just before boiling. Remove from heat. Stir in honey and vanilla. Whisk in gelatin. Continue to whisk until gelatin is completely dissolved into hot milk. Stir in yogurt. Transfer to six tea cups, dividing evenly. Cover with plastic wrap. Chill for 3 to 4 hours or until set.
3. Serve garnished with raspberries, if desired.

 

Makes 6 servings

Per serving: 200 calories, fat 0 g, sodium 150 mg, carbohydrate 39 g, fibre 1 g, protein 11 g

Fat Free Pillar, Good Source of Calcium