Strawberry banana yogurt panna cotta
Yogurt pouches become an elegant pudding with heat and a pinch of gelatin. The gelatin sets fruit flavor into something you eat with a spoon in minutes. A weeknight dessert that tastes like you planned.
About 90 calories a serving, 4 g protein, 12 g carbohydrate, 3 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 1 teaspoon gelatin
From your shelf
- 2 pouches strawberry banana low fat yogurt pouches, strawberry banana (Kroger)
Staples
- 1 tablespoon sugar
- Squeeze the 2 yogurt pouches into a small pot and set over medium heat. Warm the yogurt to 160°F [71°C], stirring once or twice, about three minutes; do not boil. While it warms, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small bowl and let it sit.
- Pour the warm yogurt into a bowl. Stir in 1 tablespoon sugar and the gelatin mixture until the gelatin fully dissolves, about one minute.
- Divide the mixture between two small glasses or ramekins and refrigerate until set, about 20 minutes. The surface will firm while the inside stays soft.
Note Swap the yogurt for vanilla if you have it. Panna cotta keeps in the fridge for two days. Serve at room temperature or chilled, with a biscuit or cookie on the side.
On the label
CULTURED PASTEURIZED LOWFAT GRADE A MILK, SUGAR, CASEIN, WHEY PROTEIN CONCENTRATE, BANANA PUREE, STRAWBERRY PUREE CONCENTRATE, KOSHER GELATIN, NATIVE STARCH (TAPIOCA, CORN), NATURAL FLAVOR, PECTIN, FRUIT AND VEGETABLE JUICE CONCENTRATE (COLOR), LOCUST BEAN GUM, VITAMIN A ACETATE, VITAMIN D3, TRICALCIUM PHOSPHATE.
Kroger, yogurt, serving 100 GRM, package 14 oz/400 g. Ingredients as printed on the label.
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Cooks as yogurt, bananas, berries. Half of it left? Use up the yogurt.