A two-minute assembly and four hours' rest makes this cold, creamy panna cotta from a yogurt already on the shelf. The strawberry flavor is built in, so you get an elegant finish without fussing over fruit or heating cream.

Serves 2. 250 minutes, 5 at the stove.

About 470 calories a serving, 13 g protein, 47 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons water in a small dish just until steaming, sprinkle 1 teaspoon gelatin over it, and stir until the gelatin dissolves, about one minute. Fold the gelatin into 14 ounces yogurt until smooth and no streaks remain, then divide between two small bowls or glasses. Refrigerate until set, about four hours.
2. While the panna cotta sets, make shortbread: cream 3 tablespoons butter with 2 tablespoons sugar until light, beat in 1 egg yolk, then fold in 1/2 cup flour and 1/4 teaspoon salt until a shaggy dough forms.
3. Turn the dough onto a sheet of parchment paper, press it into a 1/4-inch thick square, and chill fifteen minutes.15 min
4. Heat the oven to 325 degrees Fahrenheit [160 degrees Celsius]. Cut the dough into eight fingers, spread them on the parchment, and bake until pale golden at the edges, about twelve minutes.12 min
5. Cool the shortbread on the pan for two minutes, then transfer to a wire rack and let cool completely while the panna cotta finishes setting.

Note Swap vodka or cold water for the water if you want a firmer set. The panna cotta keeps, covered, three days; the shortbread in an airtight container four days. Serve the panna cotta cold with two fingers of shortbread on the side for dunking, and strong coffee or tea.