This shelf holds only a sweetened yogurt, so tonight is a do-ahead dessert that doubles as dinner when paired with store-bought shortbread and fresh fruit. The yogurt sets into silky panna cotta with just gelatin and a touch of vanilla.

Serves 2. 240 minutes, 8 at the stove.

About 910 calories a serving, 29 g protein, 114 g carbohydrate, 38 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Brush two small ramekins or bowls with 1/2 teaspoon butter each and dust lightly with a pinch of salt; set them in a shallow pan or bowl of ice. Pour 32 oz of the strawberry yogurt into a saucepan and heat gently over low heat until it reaches 160°F (71°C), stirring often, about 4 minutes. While the yogurt warms, bloom 2 teaspoons unflavored gelatin in 2 tablespoons cool water for 1 minute.
2. Remove the yogurt from heat and stir in the bloomed gelatin until it dissolves completely, about 1 minute. Pour the mixture into the prepared ramekins and set them in the ice bath; once cool to room temperature, transfer to the refrigerator for at least 3 hours or overnight.
3. To serve, run a thin knife around the edge of each ramekin and invert onto a plate, or serve in the bowl. Serve with 2 to 3 shortbread biscuits on the side.

Note Swap the shortbread for store-bought ladyfingers or pound cake. Panna cotta keeps covered in the refrigerator for three days. Serve with fresh strawberries or a drizzle of jam if you have them.