Description
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Spray 8 (4-ounce) ramekins or silicon molds or with nonstick spray.
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In a small bowl, combine 3 tablespoons of milk with the gelatin, don’t mix and allow to sit for 10 minutes.
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Heat remaining 1 1/4 cup milk and 4 tablespoons of maple syrup in small saucepan over medium low heat. Incorporate the gelatin mixture and stir until syrup and gelatin have completely dissolved, do not bring to a boil.
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Turn off heat and and allow milk to cool for about 5 minutes, then whisk in yogurt, vanilla, and almond until smooth.
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Divide mixture equally into the ramekins or molds. Cover with plastic wrap and chill in the refrigerator until firm—6 hours or overnight.
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Unmold each panna cotta onto small plate; top each with 1/2 cup berries.
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Garnish with fresh mint, dark chocolate, and raspberries.
Ingredients
Scale
- Nonstick spray
- 3 T 1% fat milk
- 1 1/4 cups 1% fat milk
- 1/2 T unflavored gelatin
- 4 T maple syrup
- 1 cup plain nonfat greek yogurt
- 1/2 t vanilla extract
- 3/4 t almond extract
- 1 cup raspberries
- 2 oz chopped/shaved dark chocolate (70-85% dark)
- mint leaves, for garnish