Yogurt panna cotta tastes like a creamy dessert but shows up for dinner when you need something that pulls from the shelf and asks nothing of you. The dark cherry yogurt does the work here, turning into silken custard with help from gelatin and a gentle hand.

Serves 2. 35 minutes, 8 at the stove.

About 210 calories a serving, 9 g protein, 25 g carbohydrate, 8 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. If using gelatin sheets, soak two sheets in 2 tablespoons cold water until soft, about 5 minutes. If using powdered gelatin, sprinkle one packet over 3 tablespoons cold water and let sit for the same time until bloomed.5 min
2. Pour the two containers of dark cherry vanilla yogurt into a small saucepan and warm gently over medium-low heat, stirring often, until steaming but not boiling, about 3 minutes. Add a pinch of salt. Squeeze the water from the bloomed gelatin sheets and drop them into the warm yogurt, or stir in the bloomed powdered gelatin, and whisk until completely dissolved.3 min
3. Pour the mixture into two bowls and refrigerate until set and spoonable, about 25 minutes. The custard will jiggle slightly but hold its shape when ready.25 min
4. Just before serving, top each bowl with 1 tablespoon honey or cherry jam.

Note Use agar powder instead of gelatin for a firmer set. Refrigerate leftovers in a covered bowl for up to two days. Serve with shortbread or vanilla wafers on the side, or spoon over cake.