The holidays are over – there, I said it. Gone are the days of waking up early at my parents’ house to sneak a brownie before breakfast. The limitless cookie/dessert/cocktail supply has dwindled, and I find myself looking through more and more paleo/primal/green juice recipes than I know what to do with. Wah.
While I typically agree with ‘The Betches’ in their belief that dieting should happen silently (“sit there, eat your lettuce, and look sad. I don’t want to hear about your workout unless you faceplanted off the treadmill.”) – this post is going to err on the side of health conscious. Here’s the deal – when I found this recipe, I was totally skeptical, and frankly uninterested in anything that wasn’t buttermilk ice cream with a donut and funnel cake on top. And then I tried it. Consider me a convert.
Italian food tops my list of fantastic things, and traditional panna cotta is cool, creamy, and delicious. It’s also 90% heavy cream, egg whites, and sugar. This version is made with that veritable tabula rasa that I’ve been using as a healthy cooking substitute for the better part of a year now: plain nonfat Greek yogurt. It’s low cal, simple to make, and is guaranteed to curb your 10 pm sweet-tooth with far fewer consequences than a pan of brownie mix might. Try it with the homemade blueberry sauce (paleo friendly), or sprinkle it with honey and hazelnuts for a ‘Delarosa’ inspired dessert – toppings wise, the world is your oyster.
You can thank me later!
Greek Yogurt Panna Cotta, adapted from The Private Chef of Beverly Hills.
Prep Time: 10 minutes, 3-4 hours to chill | Serves 4
1 ¼ cups milk (soy/almond/rice/non-fat – your choice, I used soy)
1 envelope Gelatin (unflavored) OR 1 scant Tablespoon, depending on type
1 teaspoon vanilla extract
1/3 cup raw honey
2 cups (16 oz) non fat greek yogurt (I used plain, but honey or vanilla will work)
2 cup fresh blueberries
4 teaspoons organic honey
1 teaspoon arrowroot powder OR cornstarch (your choice)
4 Tablespoons water
To make the blueberry sauce, begin by combining blueberries and raw honey in a small saucepan over medium heat. Cook for 5 minutes, until the berries begin to bubble and soften. In a small cup, mix cornstarch or arrowroot powder with water, and then add to the blueberry saucepan. Cook for 5 additional minutes, stirring every 60 seconds, until the sauce has thickened.
Spoon the sauce into the bottom of 4 small bowls or ramekins, and set aside.
Panna Cotta: in a small bowl, pour ¼ cup of milk and sprinkle 1 packet (or scant Tablespoon) of Gelatin over it. Set aside for 10 minutes, until gelatin becomes moist.
In a medium saucepan, bring the remaining 1 cup of milk to a gentle simmer. Add in vanilla and honey, and stir to combine. Add in the gelatin/milk mixture, and whisk vigorously until fully dissolved. Remove from heat, and stir in greek yogurt.
Divide the mixture into 4 small bowls or ramekins on top of blueberry sauce, adding more on top as desired. Refrigerate for 3-4 hours, until firm, and serve chilled.