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Yogurt Panna Cottas with Honey (Food & Wine Magazine)
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1.5 tsp | unflavored gelatin |
1 Tbsp | water |
1 cup | fat-free milk |
1/3 cup | sugar |
1 cup | low-fat buttermilk |
1 cup | fat-free plain Greek yogurt |
2 Tbsp | honey |
Red grapes, for serving | |
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved. In a medium bowl, whisk the buttermilk with yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 hours. To serve, drizzle the panna cottas with the honey and garnish with the grapes. 120 calories | |
0.4gm | fat |
0.3 sat fat | |
24gm | fat |
0.1gm | fiber |
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