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Vanilla Yogurt Panna Cotta with Cranberries

Panna cotta is a creamy Italian pudding that does not contain eggs. The addition of yogurt adds a lightness and tang.

Serves 4
Ready in 140 mins
Prep time 10 mins
Cooking time 10 mins
Chill time 120 mins
434 calories per serving


> 2 tsp gelatin
> 1/2 cup sugar
> 3/4 cup fresh cranberries
> 1 vanilla bean
> 1 1/2 cups cream
> 1/2 cup plain yogurt


Sprinkle gelatin over 1 tbsp water in a small bowl. Set aside to soften. In a saucepan, combine ¼ cup sugar and ¼ cup water, stirring until sugar has dissolved. Add cranberries and simmer 3 min. on low heat. Cut the vanilla pod in half lengthwise and scrape out the seeds. Heat cream in another saucepan and add the vanilla pod and seeds and the remaining ¼ cup sugar. Bring to a boil, stirring to dissolve the sugar. Remove from heat and discard vanilla pod.
Add gelatin to hot cream and stir until dissolved. Leave to cool slightly and then whisk in the yogurt. Place 1 tsp cranberry mixture in the bottom of 4 ramekins. Divide yogurt mixture among the ramekins and chill until set, at least 2 hours.
Serve with the rest of the cranberries. You can also unmold the panna cottas by running a knife around the edges of the ramekins to loosen the pudding and then inverting on to dessert plates. If the panna cottas don’t slide out easily, briefly run bottoms of ramekins under warm water to loosen.


You can prepare the panna cottas a day in advance. Store in the refrigerator.

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