Yogurt Panna Cotta with Raspberry Compote

By courtneyepowell

Ingredients

• Panna cotta:
• 2 cups whole milk
• 2 teaspoons plain, unflavored gelatin
• 1/4 cup sugar
• 2 tablespoons honey
• 2 cups 2% plain Greek yogurt
• 1 teaspoon vanilla extract
• Compote:
• 2 cups frozen raspberries, thawed
• 1/4 cup orange marmalade
• 2 teaspoons sugar
• 2 teaspoons finely grated lemon zest
• 2 teaspoons lemon juice

Details

Servings 8
Adapted from health.com

Preparation

Step 1

1. Make panna cotta: Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.

2. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat; stir in gelatin mixture. Transfer to a bowl; whisk in yogurt and vanilla. Divide among 8 6-ounce ramekins. Cover with plastic wrap; chill until firm, at least 2 hours.

3. Make compote: In a pan, mix raspberries, marmalade and sugar. Stir over low heat until warm and sugar has dissolved, 2 to 3 minutes. Remove from heat; stir in zest and juice. Transfer to a bowl; cover and chill for at least 2 hours. Spoon onto panna cotta; serve.