Last weekend was around 85 degrees F. That’s hot for us San Franciscans! Something cold and refreshing was needed, stat! Walking and driving around the city, the lines of ice cream shops were out the door. My friend, Marianne, requested for something a little healthier than my norm so instead of ice cream, I came up with panna cotta using greek yogurt and whatever berries I had in the freezer.
Since this is made with greek yogurt, the texture is slightly thicker than panna cotta I’m used to, but because of the coldness and the lemon flavor in the creamy mixture and berries, this was quite the refreshing treat. Try with other berries, you can even add granola or whatever else you would with yogurt!
Yogurt Panna Cotta with Blueberries
1/4 c. hot water
1 package gelatin
1 C. 2% fat milk (you can use soy or any other milk)
1/2 C. sugar (you can replace with artificial sweetener, honey, or any other sweetener. Adjust to your taste)
1 1/2 C. 2% fat Greek yogurt
1 tsp. lemon zest
juice of half a lemon
2 C. frozen or fresh blueberries
1/4 C. water
2 Tbsp. sugar
1 tsp. lemon zest
In a small bowl, mix hot water and gelatin until the gelatin has dissolved. Set aside and let the mixture solidify into jelly
In a medium pot, add the milk. When the milk is warm, add the sugar and heat the milk through until the sugar has dissolved. Make sure the milk doesn’t burn. Set aside until warm.
In a large bowl, mix the yogurt, lemon juice, and lemon zest together. Add the milk mixture and mix until smooth. Pour through a strainer twice to make sure there are no lumps.
Divide the mixture evenly into cups or bowls and cover. Let the mixture set in the refrigerator for at least two hours.
In a small pot, add the blueberries, water, sugar, and lemon zest. Over medium heat, stir and heat the berries until they look plump. Use your utensil to mash half of the berries. Stir and lower the heat. Let this mixture simmer until the desired consistency. Put aside and let cool.
Top the panna cotta with the blueberry mixture when ready to eat.