YOGURT PANNA COTTA

 

YOGURT PANNA COTTA WITH CRAMBERRY PEAR SAUCE 

by Kate Sherwood 

 

The best panna cotta recipe out there! Indulgent, ultra rich and creamy panna cotta topped with a bright homemade cranberry sauce. Try this quick and easy recipe! Be your own fine dinning chef! Make ahead for the perfect family gathering dessert.

 

Makes 8 servings 

PANNA COTTA* INGREDIENTS 

1 cup low-fat (1%) milk 

¼ cup sugar 

1 envelope plain powdered gelatin 

2 tablespoons cold water 

1 large container (16-18 ounces) fat-free Greek yogurt 

1 teaspoon pure vanilla extract 

1 recipe cranberry pear sauce (see below) 

 

DIRECTIONS 

  1. In a large saucepan, heat the milk with the sugar over

low heat, stirring, until the sugar has dissolved, 

about 3 minutes. Remove fromt he heat. 

  1. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes.
  2. Whisk the gelatin into the warm milk and let cool.
  3. In a medium bowl, whisk together the yogurt and vanilla extract. Whisk in the milk.
  4. Pour 1/ 3 cup of the mixture into each of 8 serving glasses.
  5. Refrigerate until set, about 2 hours. Serve with the cranberry pear sauce.

 

SAUCE INGREDIENTS 

1 cup fresh or frozen cranberries 

2 ripe pears, peeled, cored and diced 

¼ cup sugar 

1 cup water 

DIRECTIONS 

  1. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer

for 20 minutes. 

  1. Transfer to a heat-proof bowl and cool to room temperature, about 1 hour.

Per Serving: Calories 120; Total Fat 0 g; Sat Fat 0 g; Protein 7 g; Carbs 32 g; Fiber 2 g; Cholesterol 0 mg; Sodium 40 mg. 

*Frozen vanilla yogurt can be substituted for the panna cotta recipe (as pictured). 

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