Panna Cotta, meaning 'cooked cream' in Italian, is traditionally an indulgent comfort food for me. I love it served with berries or chocolate. The high dairy fat content and home goodness of it makes for a huge treat. When I saw this recipe in Food & Wine magazine, my interest was piqued because of the use of greek yogurt instead of heavy cream. Greek yogurt also adds the benefit of live cultures and lowers the dish's fat content. I usually buy greek yogurt by the truck-load for my kids, so I knew they would love it too. This so easy, it can practically be whipped up one-handed with a toddler on your hip. As warmer weather approaches, this is a wonderful dish to make ahead and get out of the refrigerator as needed on a hot afternoon
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup low fat milk
- 1/3 cup sugar
- 1 cup low-fat buttermilk
- 1 cup low fat plain Greek yogurt-- We love Fage! I used Fage 2% for this recipe.
- 2 tablespoons honey
- Serve with your favorite fruit
- In a small bowl, mix the gelatin with the water and let stand until softened, just a minute or so. 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.
- 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.
- To serve, drizzle the panna cotta with the honey and garnish with fruit.
Recipe styled with a vintage Wilendur tablecloth
