Inn at English Meadows (Kennebunk - Kennebunkport, Maine)

Kate’s Yogurt Panna Cotta

January 25th, 2016 by Elizabeth Arruda

1½-teaspoons unflavored gelatin
1-tablespoon water
1-cup fat free milk
1/3-cup sugar
1-cup buttermilk
1-cup low fat Greek yogurt

Soften the gelatin with 1-tablespoon water in a small bowl, about 5 minutes.

In a saucepan bring milk to a simmer with sugar, stirring until dissolved, about 1 minute.

Remove milk from heat and stir in gelatin until dissolved.

In a medium size bowl mix the yogurt with the buttermilk.

Whisk in warm milk until smooth.

Pour the panna cotta mixture into six-4 ounce ramekins and refrigerate about 4 hours.

Serve with your favorite fruit coulis in the ramekins or unmolded on a plate.