Strawberry banana yogurt panna cotta
A no-bake dessert dinner that turns Greek yogurt into silken custard. Gelatin sets the yogurt overnight, but you eat tonight with a shortbread crunch. Built for the one shelf you have.
About 260 calories a serving, 8 g protein, 21 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 teaspoon gelatin powder
- 1 tablespoon honey
From your shelf
- one 5.3 oz container strawberry banana greek yogurt
Staples
- 2 tablespoons [30 grams] butter
- 1/4 cup [30 grams] flour
- 1/4 teaspoon salt
- Heat the oven to 350°F [175°C]. Stir together 1/4 cup flour, 2 tablespoons butter softened, 1 tablespoon honey, and 1/4 teaspoon salt until it looks like coarse sand. Press into a thin layer on a small baking sheet and bake until golden, about 8 minutes.
- While the shortbread bakes, heat 2 tablespoons water until steaming, stir in 1 teaspoon gelatin powder until it dissolves, and let it cool to room temperature.
- Fold the cooled gelatin into one 5.3 oz container of strawberry banana Greek yogurt until no streaks remain. Divide between two small glasses or bowls.
- Refrigerate the yogurt until it sets, at least 3 hours, or overnight. Just before serving, break the cooled shortbread into bite-sized pieces and scatter over the top of each panna cotta.
Note Swap the gelatin for 1 tablespoon honey whisked in if you prefer no-set yogurt. Panna cotta holds three days, covered. Serve with coffee or a simple tea.
On the label
CULTURED LOWFAT MILK, CANE SUGAR, STRAWBERRIES, WATER, BANANAS, FRUIT PECTIN, LOCUST BEAN GUM, NATURAL FLAVORS, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR), LEMON JUICE CONCENTRATE
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, bananas, berries. Half of it left? Use up the greek yogurt.