Spray 8 (4-ounce) ramekins or silicon molds or with nonstick spray.
In a small bowl, combine 3 tablespoons of milk with the gelatin, don’t mix and allow to sit for 10 minutes.
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.
Turn off heat and and allow milk to cool for about 5 minutes, then whisk in yogurt, vanilla, and almond until smooth.
Divide mixture equally into the ramekins or molds. Cover with plastic wrap and chill in the refrigerator until firm—6 hours or overnight.
Unmold each panna cotta onto small plate; top each with 1/2 cup berries.
Garnish with fresh mint, dark chocolate, and raspberries.
- 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