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Mixed berry yogurt panna cotta

Panna cotta is the dinner party dessert that cooks while you sit down to eat. This shelf holds a yogurt that sets the whole thing into silken cream with barely any extra work, and you need nothing but pantry staples to finish it.

Serves 2. 45 minutes, 10 at the stove.

About 190 calories a serving, 4 g protein, 21 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 cup Chobani zero sugar mixed berry yogurt

Staples

  • 1 tablespoon butter
  • pinch salt
  • 2 tablespoons sugar

  1. Melt 1 tablespoon butter in a small saucepan over medium-low heat, then add 2 tablespoons sugar and a pinch of salt, stirring until the sugar dissolves, about one minute.
  2. Pour the 1 cup yogurt into a bowl and whisk in the warm butter mixture until smooth, then divide between two ramekins or glasses.
  3. Set both on a shelf in the coldest part of your refrigerator and let them chill for at least 35 minutes while you eat dinner, until the tops feel barely set when you jiggle them.

Note Swap the butter for cream or coconut oil for a different note. Panna cotta holds in the cold box for two days. Serve after dinner with shortbread or alone as is.

On the label

ULTRA-FILTERED NONFAT MILK, WATER, SKIM MILK, ALLULOSE, 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, ENZYME, CULTURES, INCLUDES A DIETARILY INSIGNIFICANT AMOUNT OF SUGAR

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

More from Chobani

Other yogurt

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

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