Mango Yogurt Panna Cotta
I made this for a dinner party we were having. I served a panna cotta that my cousin made for fourth of July- it was a vanilla coconut one with a mango sauce.
For this dinner I decided to experiment with a low fat version of a panna cotta. Usually this summer dessert calls for cream mixed in with gelatin. I used non-fat Greek yogurt and a bit of half and half. I heated the half and half and melted the gelatin and sugar before mixing it with the yogurt and the mango puree. That was it- I poured the mixture into containers and
I love making this dessert since it is so simple and quick to make. The low-fat version was an excellent try and a bit hit. It was a great combination of sweet and tangy. The mango puree brought it the delicious tanginess and the yogurt provided great creaminess without any of the fat.
Try this dessert for your next summer get together- it is delicious!
- 2 cups non-fat Greek yogurt
- 1 cup half and half
- 1¼ cups mango puree
- 1/3 cup sugar
- 3 teaspoons gelatin
Mix the yogurt, mango puree in a medium bowl and whisk till everything is mixed. Heat the half and half in a small saucepan and add the sugar and gelatin. Mix till melted and let cool. Pour the half and half into the mango yogurt mixture. Mix well and pour into eight cups. Let the panna cotta set for 5 to 6 hours or over night.
Topping
1 cups fresh strawberries, sliced
3 teaspoons vanilla sugar
Sprinkle the sugar on the strawberries and refrigerate. Top each cup with 2 teaspoons sliced strawberries before serving.
