Yogurt panna cotta with vanilla and cookie crunch
A barely sweet yogurt custard set with gelatin and topped with crushed cookies. This shelf's low-sugar yogurt becomes silken panna cotta when you heat it gently, letting you build a light dessert that feels special on a weeknight.
About 300 calories a serving, 7 g protein, 40 g carbohydrate, 13 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- one 0.25 oz packet unflavored gelatin
- 1/2 cup whole milk
From your shelf
- one 5.3 oz container zero sugar milk and cookies yogurt
- one small handful cookies
Staples
- one pinch salt
- Heat 1/2 cup whole milk in a small saucepan over medium-low heat until it steams but does not boil, about 5 minutes. Remove from heat and sprinkle one packet unflavored gelatin over the surface, then let it sit for 1 minute to bloom.
- Whisk the gelatin into the warm milk until fully dissolved and smooth. Stir in the entire 5.3 oz container of zero sugar milk and cookies yogurt and one pinch of salt until combined.
- Pour the mixture into two small bowls or cups and refrigerate until set, about 15 to 20 minutes; the panna cotta will have a soft, spoonable texture.
- Just before serving, coarsely crush one small handful of cookies and scatter over the top of each panna cotta. Serve cold.
Note Swap the yogurt with any Greek yogurt or regular yogurt if you prefer more tang; the texture will be slightly thicker. Panna cotta keeps refrigerated for up to two days. Serve after dinner with coffee or tea.
On the label
ULTRA-FILTERED NONFAT MILK, WATER, SKIM MILK, ALLULOSE, CONTAINS 2% OR LESS OF: VANILLA BEAN, NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), MONK FRUIT EXTRACT, CITRIC ACID, ENZYME, CULTURES, INCLUDES A DIETARILY INSIGNIFICANT AMOUNT OF SUGAR
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as yogurt, milk, sugar. Half of it left? Use up the yogurt.