Monday, December 15, 2014
This is my second post this week which is inspired by the #MadeWithChobani project. See http://www.chobani.com/ for more information about this great product line. Yogurt Panna Cotta with berries & honey gelee is an elevated version of my favorite snack/dessert/breakfast........
- plain Greek yogurt with honey and fruit. By adding a little bit of unflavored gelatin to yogurt and a nice fruit arrangement, you can create this delicious and healthy dessert.
1 ½ cup plain Chobani Greek Yogurt
¼ cup honey
¼ teaspoon vanilla
1 envelope unflavored gelatin dissolved in ¼ cup of boiling water
½ teaspoon of unflavored gelatin dissolved in 1/3 cup of water
2 tablespoons of honey plus more for serving
In a medium bowl, mix Greek yogurt and honey and vanilla, add 1 envelope of gelatin dissolved in ¼ cup of boiling water. Set aside.
Rinse and dry assorted berries. Rinse ramekins with cold water (rinsing with cold water will allow easy removal from ramekin when dessert is set).
Arrange fruit on the bottom of each ramekin.
In another small bowl dissolve ½ teaspoon of unflavored gelatin and 1/3 cup of boiling water, add 2 tablespoons of remaining honey. Mix well. Divide honey mixture evenly. Transfer ramekins to the refrigerator, and let it sit until set, for about 15 minutes.
Add yogurt and gelatin mixture on the top of berries and honey gelee.
Let the dessert set in refrigerator about 4 hours.
Using a sharp small knife, cut along the edge of each ramekin. Invert each Panna Cotta on a serving plate. Drizzle dessert with more honey for extra sweetness (optional)