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Products / Chobani

Strawberry yogurt panna cotta

Panna cotta is Italian custard set with gelatin, but this one skips the cream and uses the strawberry yogurt right from the shelf to do the work. It's elegant enough for guests, takes twenty minutes to assemble, and chills while you rest.

Serves 2. 245 minutes, 20 at the stove.

You need

To buy

  • 1 teaspoon [3g] gelatin powder (unflavored)
  • 3 tablespoons [45ml] cold water

From your shelf

  • 1 container [140g] greek yogurt, strawberry with honey oats (Chobani)

Staples

  • pinch salt

  1. Bloom the gelatin by sprinkling 1 teaspoon over 3 tablespoons cold water in a small bowl; let sit for 2 minutes until it absorbs the liquid.
  2. Heat 3 tablespoons water in a saucepan over low heat until it steams, then whisk in the bloomed gelatin until completely dissolved, about 1 minute. Take off heat.
  3. Spoon the entire container of yogurt into a bowl, add a pinch of salt, and whisk until smooth. Pour in the warm gelatin mixture and whisk until fully combined. Divide between two serving glasses or bowls.
  4. Chill in the refrigerator for at least 4 hours, or overnight, until set.

Note Swap the yogurt flavor for any other you like, or use plain yogurt and add your own jam. Covered, it keeps up to 3 days. Serve chilled, alone or with biscuits on the side.

On the label

NONFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, LIVE AND ACTIVE CULTURES: S.THERMOPHILUS, L.BULGARICUS, L. ACIDPHILUS, BIFIDUS AND L. CASEI), OATS, STRAWBERRIES, EVAPORATED CANE JUICE, WILDFLOWER HONEY, CANOLA OIL, PECTIN, LOCUST BEAN GUM, NATURAL FLAVORS, FRUIT AND VEGETABLES JUICE CONCENTRATE (FOR COLOR).

Chobani, yogurt, serving 150 g, package 5.3 oz/150 g. Ingredients as printed on the label.

More from Chobani

Other greek yogurt

Cooks as greek yogurt, berries, oats. Half of it left? Use up the greek yogurt.

Had this in a photo? Cook with it Photograph your shelf