fridgetonight

Products / Chobani

Mixed berry yogurt panna cotta

A last-minute dessert dinner of creamy panna cotta set with gelatin and the tang of Chobani yogurt. The berries are already in the yogurt, so there is nothing to macerate or reduce. Serve it with crisp biscuits or pound cake.

Serves 2. 15 minutes, 8 at the stove.

About 460 calories a serving, 8 g protein, 5 g carbohydrate, 46 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 teaspoon unflavored gelatin
  • 1 cup heavy cream

From your shelf

  • 1 container (170 g) mixed berry zero sugar nonfat greek yogurt, Chobani

Staples

  • pinch salt

  1. Heat 1 cup of heavy cream in a small pot over medium heat until it steams but does not boil, about 4 minutes. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small bowl and let it sit for 1 minute until bloomed.
  2. Pour the hot cream over the bloomed gelatin and stir until the gelatin dissolves completely, about 30 seconds. Let the mixture cool for 1 minute.
  3. Fold in one 170-gram container of mixed berry Chobani yogurt and a pinch of salt until just combined and streaked with berry color. Pour into two small serving bowls and refrigerate until set, about 8 minutes.

Note Swap the yogurt for plain Chobani and swirl in jam if you prefer. Panna cotta keeps in the fridge for two days. Serve with digestive biscuits, store-bought pound cake, or shortbread.

On the label

ULTRA-FILTERED NONFAT MILK**, WATER, SKIM MILKT, ALLULOSET, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, VEGETABLE JUICE CONCENTRATE (FOR COLOR)*, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), MONK FRUIT EXTRACT, CITRIC ACID, CULTURES.

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

More from Chobani

Other greek yogurt

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

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