Summer is the time for light meals, but my sweet tooth is not seasonal. This recipe for panna cotta has been revised, and instead of using heavy cream, uses thick low fat greek yogurt, skim milk and low fat buttermilk to produce a lightly sweet and creamy cool dessert. Serve with berries or sliced peaches that you pile into your glass or dish as you eat down the panna cotta.
The flavor possibilities are endless with this one. I added cardamom for some cool spice. You could also go with orange or lemon zest, fresh vanilla bean, or cinnamon. But keep it simple and let the cool clean flavors shine.
Greek Yogurt Panna Cotta
Adapted from Serious Eats
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
1 cup fat-free milk
1/3 cup sugar
1 cup low-fat buttermilk
1 cup plain low fat Greek yogurt
1 teaspoon vanilla extract
1/4 teaspoon cardamom
1/4 teaspoon sea salt
Fruit, for serving
* I think you could sub powdered agar-agar, but I haven’t tried it.
Start by mixing the gelatin with the water in a small bowl and let stand for 5 minutes or until the gelatin is softened. Add the skim milk and sugar to a small saucepan and bring to a simmer. Cook until the sugar is dissolved. Remove from the heat and whisk in the gelatin until fully incorporated.
In a medium bowl, whisk the buttermilk with the yogurt until smooth. Whisk in the warm milk, vanilla, cardamom, and salt. Pour the mixture into six 4-ounce glasses or ramekins and refrigerate until set, at least 3 hours or overnight.
Serve the panna cottas with fresh fruit and maybe some honey.