A chilled yogurt custard set with gelatin, this is a fast dessert that pulls double duty as dinner when paired with toast and greens. The zero-sugar yogurt here becomes silken and sweet without the heavy cream.

Serves 2. 20 minutes, 8 at the stove.

About 190 calories a serving, 11 g protein, 15 g carbohydrate, 10 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup whole milk in a small pot over medium heat until it steams and small bubbles form at the edge, about 3 minutes; do not boil. Sprinkle 1 teaspoon unflavored gelatin over the hot milk and let it sit for 30 seconds to bloom, then whisk constantly until the gelatin dissolves completely, about 1 minute. Pour the mixture into a bowl and let it cool to room temperature, stirring occasionally, about 5 minutes.5 min
2. Whisk 14 ounces yogurt and a pinch of salt into the cooled milk until smooth and combined. Divide between two glasses or small bowls.
3. Refrigerate until set, at least 6 hours or overnight; the custard will thicken as it cools.

Note Swap Greek yogurt for the same amount if you prefer tangier panna cotta. Keep covered in the refrigerator up to three days. Serve with buttered toast and a simple green salad dressed with lemon and oil, or top with granola and berries if you have them.