Strawberry banana yogurt panna cotta
A cold, creamy dessert that pulls together in ten minutes and sits in the fridge while you eat. This shelf's yogurt drink sets into silken panna cotta with a drizzle of honey and crunch of granola, turning a sweet beverage into an elegant finish to any meal.
About 360 calories a serving, 16 g protein, 35 g carbohydrate, 17 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 1 teaspoon gelatin powder
- 1/4 cup granola
From your shelf
- 2 bottles (7 oz each) strawberry banana low-fat greek yogurt drink
Staples
- 2 teaspoons honey
- pinch salt
- Bloom 1 teaspoon gelatin in 3 tablespoons cold water for five minutes.
- While the gelatin blooms, pour two bottles of the yogurt drink into a small saucepan.
- Heat the yogurt drink over medium heat until it steams but does not boil, about three minutes; watch it to know when small bubbles form at the edge.
- Stir the bloomed gelatin into the hot yogurt until fully dissolved, then add a pinch of salt.
- Pour the mixture evenly into two glasses or bowls and refrigerate for at least four hours, or until set.
- When ready to serve, top each panna cotta with 1 teaspoon honey and 2 tablespoons granola, crushed coarsely.
Note Swap the granola for crushed nuts or toasted coconut if you like. The panna cotta keeps, covered, for three days in the fridge. Serve after dinner with coffee or a digestif, or as part of a simple dessert course.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), STRAWBERRY PUREE, WATER, EVAPORATED CANE SUGAR, BANANA PUREE, ORGANIC HONEY, NATURAL FLAVORS, CHICORY ROOT FIBER, FRUIT PECTIN, LOCUST BEAN GUM, VEGETABLE JUICE CONCENTRATE AND BETA CAROTENE (FOR COLOR), LEMON JUICE CONCENTRATE.
Chobani, yogurt, serving 296 MG, package 10 fl oz/296 mL. 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.