A quick set custard that tastes like vanilla cream but draws its body from soymilk and a small amount of cornstarch. The shelf holds the star ingredient, so dinner leans on pantry staples and berries you buy fresh, and the whole thing comes together in under an hour with most of that time spent chilling.

Serves 2. 45 minutes, 8 at the stove.

About 310 calories a serving, 9 g protein, 62 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups very vanilla soymilk, Silk, 1.5 tablespoons cornstarch, 2 tablespoons sugar, pinch salt, 1 cup fresh berries, 2 tablespoons honey or agave nectar.

1. Pour 1.5 cups of the soymilk into a small saucepan and whisk in 1.5 tablespoons of cornstarch until no lumps remain. Heat over medium, stirring often, until the mixture thickens and coats the back of a spoon, about three minutes, then remove from heat.3 min
2. Stir in 2 tablespoons of sugar, a pinch of salt, and the remaining 0.5 cup of soymilk until smooth. Let cool to room temperature, about five minutes, then divide between two bowls.
3. Chill until the custard is set but still spoonable, at least 30 minutes; while it chills, toss 1 cup of fresh berries with 2 tablespoons of honey or agave nectar.30 min
4. Top each bowl of panna cotta with half the berries and their liquid just before eating.

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Note If you cannot find fresh berries, use frozen ones, thawed and drained. The panna cotta keeps, covered, in the fridge for two days. Serve with a thin wafer or spoon it over plain cake if you have one on hand, or eat it alone as dessert.