Greek Yoghurt Panna Cotta with Blueberry Sauce
Adapted from The Private Chef of Beverly Hills
1 ¼ cups / 300 ml milk (your choice, I used almond), divided
1 scant tablespoon OR 1 envelope OR 3 ½ sheets unflavored gelatin (I used Great Lakes)
1 teaspoon vanilla extract
⅓ cup / 4 oz / 113 gr raw organic honey (I used Eco Bee Farms)
2 cups / 15 oz / 425 gr plain Greek yogurt
*arrowroot powder acts like cornstarch
In a small bowl pour ¼ cup of milk and sprinkle gelatin on top (if using gelatin sheets, put milk in a plate a lay sheets in it). Set aside for 10 minutes until gelatin becomes moist.
In a medium saucepan bring to a gentle simmer the remaining 1 cup milk. Add vanilla, honey and stir to combine.
Add the gelatin + milk mixture, and whisk vigorously until the gelatin is fully dissolved.
Remove the saucepan from the heat and stir in the Greek yogurt.
Divide Greek yogurt mixtures cotta into 6 glasses, bowls or ramekins or into a pudding mold.
Refrigerate for 3 to 4 hours, until firm.
The Greek yogurt panna cotta will keep for 2 to 3 days.
To make the blueberry sauce, in a small saucepan combine blueberries and honey over medium heat.
After about 5 minutes they will begin to soften and bubble.
In a small bowl mix arrowroot powder and water and then add to the blueberries.
Cook for further 5 minutes, stirring every so often until sauce thickens.
Spoon over chilled Greek yogurt panna cotta, then have at it!
One serving without blueberry sauce yields 124 calories, 3 grams of fat, 19 grams of carbs, and 9 grams of protein.
One serving with blueberry sauce yields 143 calories, 3 grams of fat, 24 grams of carbs, and 9 grams of protein.
Originally posted on The Iron You