Greek Yogurt Panna Cotta with Honey Roasted Strawberries
Silky greek yogurt panna cotta is piled high with juicy honey roasted strawberries for a luxurious no-bake summer dessert!
Servings 3 servings
Calories 227kcal
Ingredients
Greek Yogurt Panna Cotta
- 1-1/4 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1/4 cup heavy whipping cream
- 1/4 cup 2% milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
Honey Roasted Strawberries
- 1-1/2 cups fresh strawberries, hulled and cut in half length-wise
- 2 tablespoons honey
- Toasted sliced almonds and fresh mint for garnish
Instructions
Greek Yogurt Panna Cotta
- In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes.
- In a small saucepan over medium heat, heat cream, milk, and sugar until a low simmer. Remove from heat and whisk in vanilla and gelatin mixture.
- Place yogurt in a medium bowl and whisk until smooth. Gradually whisk in cream mixture until completely smooth.
- Spray three 4-oz ramekins with nonstick spray. Pour yogurt mixture into ramekins and smooth tops. Press plastic wrap directly on the surface of ramekins and chill in refrigerator at least 4 hours until panna cotta is set.
Honey Roasted Strawberries
- Grease a small baking sheet and arrange strawberries in a single layer. Drizzle honey over strawberries and gently toss to coat. Roast strawberries at 400F 15-20 minutes until softened and bursting. Cool strawberries, then refrigerate until ready to serve.
- Run a knife around the inside of each ramekin. Place a plate on each ramekin and invert onto plates, tapping and gently jiggling to release panna cotta.
- Top panna cottas with honey roasted strawberries and garnish with sliced almonds and mint. Serve immediately and enjoy!
Nutrition
Serving: 1panna cotta | Calories: 227kcal | Carbohydrates: 40.5g | Protein: 8.2g | Fat: 4.3g | Saturated Fat: 2.6g | Cholesterol: 15mg | Sodium: 44mg | Potassium: 139mg | Fiber: 1.5g | Sugar: 37.8g | Calcium: 45mg