A panna cotta built from yogurt tubes gives you something silky and set without cream or much fussing. The berries are already folded into the custard, so you are mostly waiting for it to chill. Serve at room temperature or cold.

Serves 2. 240 minutes, 15 at the stove.

About 180 calories a serving, 7 g protein, 9 g carbohydrate, 12 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Brush two small bowls or ramekins lightly with 1/2 tablespoon butter each and set aside. Squeeze four yogurt tubes into a medium bowl until you have the yogurt, then add a pinch of salt and stir gently.
2. Sprinkle 1 packet unflavored gelatin over 2 tablespoons cool water in a small bowl and let it sit for one minute. Set the bowl over a pot of steaming water off the heat until the gelatin dissolves, about two minutes, stirring once.
3. Pour the warm gelatin into the yogurt and fold together gently with a spatula until just combined and no streaks remain. Divide between the two buttered bowls.
4. Chill in the refrigerator until set, about three to four hours, or overnight. Run a small knife around the edge and invert onto a plate if you like, or serve in the bowl.

Note Swap the berry patch tubes for strawbunny banana if you prefer. The panna cotta keeps, covered, for two days; leftovers are good with granola and milk poured over. Serve alone or with shortbread.