Greek Yogurt Panna Cotta With Blueberry Sauce

Greek Yogurt Panna Cotta With Blueberry Sauce

Adapted from glorioustreats

Ingredients

1 ½ cup skim milk

2 containers / 10.6 oz / 300 gr 0% Greek yogurt

1 envelope unflavored gelatin

Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)

1 tbsp raw honey

1 cup / 140 grams blueberries

¼ cup / 85 ml of water

juice of 1 lemon

Directions

Start by making the blueberry sauce.

In a small pot combine blueberries, water and lemon juice. Bring to a gentle boil and simmer for 15 minutes. Remove from the heat. Let sit for a couple of minutes.

Add 1 tablespoon of blueberry sauce at the bottom of each cup of glass, depending on what you’re using and put them in the refrigerator to set.

Place ½ cup of milk in a bowl and sprinkle the gelatin on top. Set aside for 10 minutes or until the gelatin becomes soft.

In a medium pot warm the remaining 1 cup of milk until just simmering, you don’t want a full boil (if you forget about it like myself and found that the milk has spilled all over the stove top start again).

Add the honey, vanilla seeds to the hot milk and taste. If you feel like having a more sweet dessert add more honey (but watch for the extra calories).

Add the milk-gelatin mixture, and carefully whisk until the gelatin completely dissolves.

Remove the pot from the heat, add the Greek yogurt and stir until fully combined.

Pour the panna cotta in the glasses very gently and slowly at first, to not displace the sauce too much (don’t be a slacker like myself and end up doing a big mess, I’m sure you can do better than that!)

Fill your glasses or cup about 3/4 full with panna cotta, then put in the refrigerator to set for at least 2 hours.

Before serving, top with the remaining blueberry sauce and a couple of fresh blueberries.

The panna cotta will keep well in the refrigerator, covered with cling film, for a couple of days.