July 25, 2008

Yogurt Panna Cotta And Blueberries

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Yogurt Panna Cotta
yummy yogurt panna cotta and blueberries

The past month I have been eating and drinking yogurt. I am also getting addicted to kefir either mixed with fruits and soy milk or salty with mint and club soda. I also love yogurt cheese which is good with flat breads and eggplant stew for a healthy dinner. Looking for other recipes to enjoy yogurt I saw one that appealed to me right away, panna cotta. I have a large container of blueberries which I thought will be good with the creamy dessert. The yogurt panna cotta is very very yummy, lighter than the regular recipe using all-cream but just as creamy and has a slight tang from the yogurt, just perfect with the blueberries. I put them in plastic tumblers instead of dessert plates which is easier to serve. They are great to bring to picnics or for backyard barbecues.

Yogurt Panna Cotta And Blueberries
1 envelope unflavored gelatin softened in 2 T water
1 cup heavy cream
1 vanilla bean pod, seeds scraped
5 to 6 tablespoons sugar
2 cups non-fat or low-fat plain Greek-style yogurt
blueberries
3 tablespoons sugar
confectioner's sugar, optional
  • 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 the 3 tablespoons 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.
Blueberries
blueberries: berry good with yogurt panna cotta

11 comments:

raissa said...

I love panna cotta but I am more of strawberry kind of of person than blueberry =) I will just substitute. Thanks for the recipe!

Lori Lynn said...

I haven't met a panna cotta that I didn't like. Yogurt sounds like a nice alternative.

Your layered presentation is beautiful.

Dhanggit said...

i am not really a fan of yogurt but this way and with blueberries i'll definitely eat them and will even crave for more!

Kevin said...

That looks really good. I like the use of yogurt.

mirage2g said...

I love blueberries and anything flavored with it! Tha surely looks refreshing! There's a yogurt here with that flavor, try ko!

oggi said...

Raissa, you're welcome!

Lori Lynn, thanks.

Dhanggit, just a year ago I wasn't enthusiastic about yogurt either. My daughter asked me when I started loving it and I can't remember when.:)

Kevin, the yogurt makes it a little bit tangy which I like.

G, recently I've been eating blueberries as if they were candies. I guess I'm currently on a blueberry (and yogurt) phase.:D

Joelen said...

What a great use of blueberries! There's such an abundance of blueberries on sale here, I may have to try this recipe soon!

oggi said...

Joelen, I might turn blue already..I've been buying them since the start of summer, can't get enough of fruits.:)

Magpie said...

This looks awesome! I just bought some Keffir to make Dorie Greenspan's Keffir tart. Do you think this recipe will work with Keffir instead of yogurt?

oggi said...

Magpie, thanks. I think it's a great idea.:)

Robyn Clarke said...

Great way to reduce the fat in Panna Cotta, will definately have to try your recipe

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