I’m excited to be profiled on Chobani as their Featured Blogger today! For Chobani fans visiting Rice Kernel for the first time, welcome and we hope you’ll take a look around.
Yogurt is always stocked in our fridge. Rice Kernel and I frequently enjoy it as a snack with agave, berries, and nuts. I also use it to replace fat in baked goods as as a tenderizing marinade in savory dishes. Some of our recent yogurt-infused delights include Yogurt Corn Quiche with Teff Crust, Yogurt-Marinated Chicken with Aleppo Peppers, Swedish Spinach Pancakes, Lemon Blueberry Yogurt Cake, and Orange Olive Oil Pignolia Yogurt Loaf. Today, we’re featuring a lightened version of a dessert classic.
Panna cotta (literally “cooked cream”) is an Italian dessert made by simmering cream, milk, and sugar and then mixing in some gelatin and letting it set. In the large family of creamy desserts it is the easiest and fastest one to prepare. Our version is made lighter than the authentic version with the addition of protein-packed, low-fat (or non-fat) Greek yogurt. The result is divinely creamy and thick.
This panna cotta recipe is easy to make and always turns out great. It does require a bit of chilling time but since it lasts as few days in the fridge, you can make a larger batch or plan ahead for a party or potluck. Cool and refreshing, it’s the perfect healthy treat on a warm day.
And, now, the best part – leave a comment and/or follow us on Facebook and you’ll be entered to receive Chobani coupons. (Four winners of three coupons each.) Drawing ends Sunday, May 15 at 9 PST.
Thank you again, Chobani, for selecting Rice Kernel as your Featured Blogger!
Mango-Lime Greek Yogurt Panna Cotta
½ cup water
1 envelope unflavored gelatin (about 2 1/4 tsp)
¼ cup sugar (or more to taste)
½ cup reduced fat (2%) milk
zest of 1 lime
2 cups Greek yogurt
1 ripe mango, diced (or more to taste)
Honey, for drizzling
- Bring water to boil in a small pan. Remove from heat and add gelatin and sugar. Mix well. Add milk and mix well. Set aside.
- Combine yogurt, lime zest, and mango in a large glass or ceramic bowl. Add warm gelatin mixture and stir to combine well. Spray 6 dessert molds (or one large mold) with nonstick cooking spray and divide yogurt mixture evenly among the molds. Cover and chill for 4 hours or overnight. Turn molded desserts out onto plates or scoop servings from the large mold.
- Serve with a drizzle of honey or additional mango.