- 8 spray(s) cooking spray
- 3 Tbsp low-fat milk
- 1 cup(s) low-fat milk
- 1/2 Tbsp unflavored gelatin
- 6 Tbsp sugar, divided
- 1 1/4 cup(s) plain low fat Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp lemon zest, finely grated, divided
- 4 cup(s) mixed berries
- 1 Tbsp liqueur, Framboise, Grand Marnier, or St. Germain (optional)
Spray eight 4-oz ramekins or 8 standard muffin tin cups with cooking spray; wipe out excess.
Pour 3 Tbsp milk into a small bowl and sprinkle gelatin over top; let stand 5-10 minutes.
Meanwhile, heat remaining 1 c milk and 5 Tbsp sugar in a small saucepan over medium heat. Spoon in gelatin mixture; stir until sugar and gelatin are completely dissolved (do not boil). Let cool slightly. Whisk in yogurt and vanilla until smooth; stir in 1/2 Tbsp zest. Divide mixture equally among prepared ramekins or muffin cups; chill until firm, preferably overnight.
About 30 minutes before serving, combine berries with remaining 1 Tbsp sugar and liqueur, if using; stir occasionally with a rubber spatula until juicy, at least 10 minutes.
Unmold each panna cotta onto a small plate; serve each with 1/2 c berries and a sprinkle of remaining zest. If using muffin tins, run a small, sharp knife around edges, and invert over a large plate or baking sheet. Nudge each panna cotta loose with your hand until it falls out.
Serving size: 1 panna cotta and 1/2 c berries
- Panna Cotta, which means “cooked cream” in Italian is a classic dessert, and it couldn’t be easier. You can make it up to 2 days ahead of time, making it really perfect for entertaining.