This guilt free morning panna cotta is a delicious grab and go breakfast option or you can serve it as a low sugar dessert for your next gathering. I love to eat this with a drizzle of honey & topped with homemade granola or fresh fruit. Serves 4.
Ingredients:
- 1 1/2 teaspoons gelatin
- 2 tablespoons water
- 1 cup skim or 2% milk
- 1 tablespoon sugar
- 1 cup plain whole milk Greek yogurt – I use Fage
- 1 vanilla bean
- 1 tablespoon culinary lavender – Graysmarsh Farm is where I get mine and it is available to order online.
Step One: In a small glass bowl add the gelatin and 2 tablespoons water. Set aside.
Step Two: Cut the vanilla bean in half to scrape out the vanilla seeds. In a small saucepan add the milk, sugar, culinary lavender, and vanilla seeds as well as the vanilla bean pod. Simmer on low for 10 minutes.
Step Three: Add the gelatin mixture (it will be solid and the water will have been absorbed by the gelatin) to the saucepan and help it dissolve into the warm milk mixture using a whisk.
Step Four: In a large glass bowl add the Greek yogurt. Using a fine mesh strainer pour the warm milk mixture into the bowl with the yogurt (this will capture the culinary lavender and vanilla bean pod). Use a whisk to combine all of the ingredients until smooth.
Step Five: Divide the panna cotta mixture into four glass jars or low glass bowls – each serving is ~ 1/2 cup (4 oz.). Refrigerate overnight.
Top with a drizzle of honey, fresh granola, or fresh fruit.
Enjoy!