Ingredients Jump to Instructions ↓

  1. 1 1/2 cups nonfat Greek-style yogurt

  2. 1 1/2 cups fat-free half-and-half

  3. 2 tsp lemon zest

  4. 1 tsp vanilla extract

  5. 1/4 cup lemon juice

  6. 1 envelope unflavored gelatin

  7. 1/2 cup each heavy cream and sugar

  8. 1 pt strawberries, hulled and sliced

  9. 2 Tbsp honey Additional honey, optional

Instructions Jump to Ingredients ↑

  1. Coat six 6-oz custard cups or ramekins with nonstick cooking spray. Whisk yogurt, half-andhalf, lemon zest and vanilla in large bowl.

  2. Pour lemon juice in small bowl and sprinkle gelatin over it; let stand 5 minutes to soften.

  3. Heat cream and sugar in small saucepan over medium heat, stirring until sugar is dissolved, about 2 minutes. Remove from heat, stir in softened gelatin until dissolved, and stir quickly into yogurt mixture until blended.

  4. Divide mixture into prepared custard cups (about 1∕2 cup in each). Cover; refrigerate about 4 hours or overnight.

  5. To serve: Toss strawberries with honey; let stand at room temperature about 10 minutes. Run a small knife around each panna cotta, shake gently and invert onto serving plate to unmold. Serve with strawberries and an additional drizzle of honey, if desired.


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