Description
A creamy and delicious Blueberry Yogurt Panna Cotta that combines Greek yogurt and fresh blueberries for a delightful dessert.
Ingredients
- 2 cups plain Greek yogurt
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 packet (1/4 ounce) unflavored gelatin
- 3 tablespoons cold water
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- Mint leaves for garnish (optional)
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir until the sugar is dissolved and the mixture is warm, but not boiling.
- Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir until the gelatin is completely dissolved.
- In a large bowl, whisk together the Greek yogurt and vanilla extract until smooth.
- Gradually pour the warm cream mixture into the yogurt, whisking continuously until fully combined.
- In another small bowl, toss the fresh blueberries with lemon juice.
- Divide the blueberry mixture evenly among serving glasses or ramekins, then pour the yogurt mixture on top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with mint leaves if desired.
Notes
- For a fruitier version, you can substitute the blueberries with strawberries or raspberries.
- Add a swirl of fruit puree on top before serving for an extra burst of flavor and color.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg