Yogurt Panna Cotta And Blueberries

By oggi

Ingredients

• Yogurt Panna Cotta And Blueberries
• 1 envelope unflavored gelatin softened in 2 T water
• 1 C heavy cream
• 1 vanilla bean pod, seeds scraped
• 5 T to 1/3 C sugar
• 2 C non-fat or low-fat plain Greek-style yogurt
• blueberries
• 3 T sugar

Details

Servings 5
Adapted from oggi-icandothat.blogspot.com

Preparation

Step 1

* In a medium saucepan, heat cream, sugar, and vanilla seeds to a simmer. Turn the heat off and stir in softened gelatin until it has dissolved. In a bowl, whisk yogurt until smooth. Gradually stir in cream mixture into the yogurt. Divide among 5 clear 10-ounce glass or plastic tumblers. Refrigerate for 1 hour or until set.
* In a small pan, heat 1 cup blueberries and 3 T sugar until the berries are very soft and starting to burst. Transfer into a blender and blend until smooth. Cool slightly then pour on top of the cooled and already set yogurt mixture. Leave to chill in the refrigerator for at least 2 hours or overnight.
* To serve, top with chilled fresh blueberries and dust with confectioner's sugar if desired.