Light Life: Yogurt Panna Cotta with Raspberries

by Nicole Weston, Posted Feb 12th 2007 @ 9:03AM

A light panna cotta is a great way to end a romantic evening, like Valentine's Day. It is easy to prepare and can be set up in advance, which leaves you free to worry about other aspects of your night. When discussing panna cotta, "light" usually refers to the delicate texture and melt-in-your mouth appeal of the lightly gelled dessert, not necessarily to the fat or calorie content of the treat. There is nothing wrong with a little indulgence, but it's nice when a dessert that is light in texture is also light in the stomach, so I have made this panna cotta a little more figure-friendly by using yogurt and light cream (half and half) in place of the all-cream standard. I added some berries for color and a little bit of sugar for sweetness. The result is a dessert with the appealing texture of panna cotta, far less fat and the slight tang of yogurt.

The way to extract these from the ramekins where they set up is to dip them in a bowl full of very hot water for a few seconds (effectively melting the outside edge), then invert them onto a serving plate, letting them slide out gently. To be honest, however, it's easier and just as attractive to serve these straight from their ramekins.

Yogurt Panna Cotta with Raspberries
1 1/2 cups greek-style yogurt*
1/2 cup light cream (half-n-half)
1 1/4 tsp gelatin
2 tbsp water
3 tbsp sugar
1/2 tsp vanilla extract
1/2 cup fresh raspberries

Place a single layer of raspberries on the bottom of each of four 6-oz. ramekins.
In a medium mixing bowl, whisk together yogurt and light cream.
In a small bowl, combine gelatin and water. Microwave gelatin and water for about 30-45 seconds, until gelatin is melted. Stir in sugar and vanilla.
Whisk gelatin mixture thoroughly into yogurt. Divide into the four raspberry-lined ramekins and refrigerate until firm, at least 3 hours.
To unmold, dip ramekins in very hot water for a few seconds and invert on to plates.
Serves 4.

*Note: You can use nonfat or full-fat greek-style yogurt for this recipe. If you don't have access to greek-style yogurt for some reason, use regular plain yogurt and strain it through a cheesecloth for about an hour before using.