Milk and cookies panna cotta
A creamy, no-bake dessert that turns a cultured dairy drink into something you'd serve at dinner. The cookies crumble into the custard-like set, swirled through for texture and sweetness. Ready in half an hour once chilled.
About 190 calories a serving, 2 g protein, 30 g carbohydrate, 8 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 2 oz [56 g] vanilla wafers or sugar cookies
- 1 teaspoon gelatin powder unflavored
From your shelf
- 1 bottle [16 oz] milk and cookies zero sugar yogurt-cultured dairy drink, milk and cookies
Staples
- pinch salt
- 1 tablespoon butter
- Bloom 1 teaspoon gelatin in 2 tablespoons cold water for one minute, then pour in 3 tablespoons hot water from the kettle and stir until the gelatin dissolves completely.
- Stir the gelatin mixture into the full 16 ounce bottle of the cultured dairy drink along with a pinch of salt until smooth.
- Crush 2 ounces of vanilla wafers or sugar cookies into bite-sized pieces.
- Divide half the cookie pieces between two serving glasses or bowls, then pour half the dairy mixture over them.
- Scatter the remaining cookies over the top, pour in the rest of the dairy mixture, and swirl together with a spoon.
- Refrigerate for at least 25 minutes until set and chilled through.
Note Swap graham crackers for the cookies for a lighter crunch. Keeps in the fridge for one day, though the cookies soften as they sit. Serve on its own or with a cup of coffee after a light meal.
On the label
WATER, ULTRA-FILTERED NONFAT MILK, SKIM MILK+, ALLULOSE+, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, CITRUS FIBER, SEA SALT, FRUIT PECTIN, GUAR GUM, STEVIA LEAF EXTRACT (REB M), XANTHAN GUM, VANILLA BEAN, MONK FRUIT EXTRACT, CITRIC ACID, CULTURES.
Chobani, yogurt, serving 207 MLT, package 7 fl oz/207 mL. Ingredients as printed on the label.
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Cooks as yogurt, milk, sugar. Half of it left? Use up the yogurt.