These frozen yogurt tubes become a silky panna cotta when thawed and whisked smooth, then set with gelatin. The shelf makes an almost-instant frozen dessert that tastes fresher than its simplicity suggests, and dinner stretches into something sweet without heating the kitchen.

Serves 2. 240 minutes, 5 at the stove.

About 160 calories a serving, 8 g protein, 19 g carbohydrate, 7 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Run 2 blueberry and 2 strawberry yogurt tubes under warm water just until the plastic yields and you can squeeze the tubes into a bowl, then add a pinch of salt and whisk until smooth and combined.
2. Pour 2 tablespoons of cold water into a small bowl, sprinkle 1 packet of unflavored gelatin over it, and let it sit for 1 minute to bloom.
3. Warm the yogurt mixture gently in a small saucepan over low heat, stirring often, until it steams but never boils (about 1 minute), then remove from heat and stir in the gelatin until it dissolves completely.1 min
4. Divide the yogurt mixture between two bowls or glasses and refrigerate until set, about 2 hours.
5. Top each panna cotta with fresh berries just before serving.

Note Swap the berries for any fresh fruit you have. Keep leftovers covered in the refrigerator for up to two days. Serve with a thin wafer or shortbread biscuit on the side.