Chocolate Yogurt Panna Cotta Recipes

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STRAWBERRY-YOGURT PANNA COTTA



Strawberry-Yogurt Panna Cotta image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 package unflavored gelatin
1 1/4 cups cold milk
1/2 cup heavy cream
1/2 cup sugar (approximately)
1/2 teaspoon orange flower water
1 cup plain low-fat yogurt
1 pint ripe strawberries, hulled and halved
1/4 cup triple sec or other orange liqueur

Steps:

  • Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
  • Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
  • Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
  • Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
  • When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams

VANILLA YOGURT PANNA COTTA



Vanilla Yogurt Panna Cotta image

Panna Cotta always impresses, and it's so easy to prepare. It's especially stunning when garnished with something colorful, like cranberry sauce or fresh berries. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 envelope unflavored gelatin
2 cups 2% milk
1/2 vanilla bean
1 cup vanilla yogurt
1/3 cup sugar
Whole-berry cranberry sauce and/or pear slices, optional

Steps:

  • In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture., Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set. , Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 105mg sodium, Carbohydrate 31g carbohydrate (31g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

SILKY, CREAMY CHOCOLATE PANNA COTTA



Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

  • Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
  • Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
  • Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
  • Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
  • To serve, top the panna cottas with whipped cream and chocolate shavings.
  • Serve and enjoy!

HONEY-YOGURT PANNA COTTA



Honey-Yogurt Panna Cotta image

In Italian, the name for this custardlike dessert means "cooked cream."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h30m

Number Of Ingredients 7

2 cups heavy cream
1/4 cup sugar
1 vanilla bean (or 1/2 teaspoon vanilla extract)
1 envelope (1/4 ounce) unflavored gelatin
1 cup plain low-fat yogurt
1/2 cup honey, plus more for serving
1/8 teaspoon salt

Steps:

  • Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
  • Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
  • Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
  • Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
  • Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
  • To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

YOGURT PANNA COTTA



Yogurt Panna Cotta image

For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

Steps:

  • In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
  • In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
  • Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

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