Yogurt Panna Cotta
Wednesday, June 6, 2012 at 11:47 AM 
What a whirlwind the last two weeks have been! I'm still weeding through photos from Berlin and through my thoughts about having graduated from college ten years ago. How is that possible? I also can't seem to get my bag unpacked.
Given everything going on in our lives right now, fussy recipes are just not an option. Plus, it is summer! The sun is shining and daylight hours are not meant for toiling away in the kitchen. This takes minutes to prepare and just a few hours of refrigeration to set. Add this to your breakfast/brunch repertoire and you won't be disappointed.
Food & Wine actually categorizes this dish as a healthy dessert, but it just isn't dessert-y enough for me. I'll stick to calling it breakfast food. Not only is this healthy, but it is an excellent vehicle for whatever fruit looks best at the market that day and a drizzle of honey... or better yet Talley's Cherry-Port Compote. Note that you can divide the panna cotta into ramekins for individual servings or serve it in a medium-size bowl for buffet-style serving.
Yogurt Panna Cotta
Yield = 6 servings
Food & Wine
Ingredients
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 fat-free plain Greek yogurt
Preparation
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins or one medium-size bowl and refrigerate until set, about 3 hours.
To serve, drizzle the panna cottas with honey and fresh fruit of your choice or with Cherry-Port Compote.
Breakfast in In the Kitchen
Reader Comments (9)
Darcy I need to try this recipe! I've been looking for a new buttermilk panna cotta recipe — the one I loved for so many years got way too sweet on me, and the one I replaced it with is delicious, but rich... certainly not a healthy dessert. This looks perfect. The ratio of sugar to yogurt/milk/buttermilk looks right on. Yum!
Ali, this was my first attempt at panna cotta and I really like it! Not too sweet but still sweet enough - and what a fun texture. Hope you like it.
This looks amazing! Our farmers' market is full of local strawberries right now and I can't think of a better way to utilize them.
First off I need to tell you that I love love love your blog, I love getting the email for new posts from you. Your pics are amazing and your blog just feels cozy all the time.
Next where is that bowl from, it is sooo cute?
Cassie, your comment just made my day. Thank you so very much! I love when people comment... it makes me think I might actually have readers.
The bowl is from Anthropologie. I don't see the exact one online (I bought it in the store), but it is similar to this one (http://www.anthropologie.com/anthro/catalog/productdetail.jsp?navAction=jump&id=78405&parentid=SEARCH_RESULTS&color=kel).
Aren't they cute (and reasonably priced)?
Julie, let me know if you try this! It was my first attempt at panna cotta - yum!
Darcy!!! You answered my wish - a healthier panna cotta recipe. This is just what I was looking for. All of those cream panna cottas look and taste delicious, but there is something about knowing how much cream goes into something that makes me unable to eat it. Kinda like the lemon tart I made recently that had 2.5 sticks of butter, and that was just in the filling (a la Pierre Hermé - those french really know how to use their butter). Can't wait to try this. Love that first picture!
Done and done. So delicious. It's the perfect way to start the day. It wasn't as gelatinous as I expected, but I think that could probably be easily adjusted.
Thanks for the feedback, Julie. Maybe a little more gelatin would do the trick?