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Products / Chobani

Strawberry banana yogurt panna cotta

Panna cotta is a set cream custard that tastes richer than it is, and a pint of Greek yogurt stretches into two elegant servings with just a little gelatin and sugar. This shelf yogurt brings the fruit and sweetness, so you finish in under twenty minutes of mostly waiting.

Serves 2. 35 minutes, 8 at the stove.

You need

To buy

  • 1 teaspoon unflavored gelatin
  • 3 tablespoons cold water

From your shelf

  • one 5.3 oz container strawberry banana blended non-fat greek yogurt (Chobani)

Staples

  • 1 tablespoon sugar
  • one pinch salt

  1. Pour 3 tablespoons cold water into a small bowl and sprinkle 1 teaspoon unflavored gelatin over it; let sit two minutes until the gelatin blooms and looks spongy.
  2. Heat one pinch of salt and 1 tablespoon sugar in a small saucepan over low heat, stirring, just until the sugar dissolves, about one minute; remove from heat and stir in the bloomed gelatin until completely dissolved.
  3. Whisk the entire 5.3 oz container of strawberry banana yogurt into the warm gelatin mixture until very smooth, then divide between two serving bowls or glasses.
  4. Chill in the coldest part of your refrigerator until set and just trembling when you move the bowl, about twenty-five minutes.

Note Swap gelatin for 2 tablespoons of melted cream cheese if you prefer a mousse; whisk it cold into the yogurt. This keeps four days covered. Serve with plain yogurt on the side, a drizzle of honey, or crushed nuts and a biscuit.

On the label

NONFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK), CHICORY ROOT FIBER, STRAWBERRIES, WATER, BANANA PUREE, EVAPORATED CANE SUGAR, NATURAL FLAVORS, FRUIT PECTIN, LOCUST BEAN GUM, MONKFRUIT EXTRACT, FRUIT JUICE CONCENTRATE (FOR COLOR), STEVIA LEAF EXTRACT, LEMON JUICE CONCENTRATE.

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

More from Chobani

Other greek yogurt

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

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