I'm in the middle of planning my sister's bachelorette party. I've never planned one, I've only attended one in my life and I didn't even have one for myself! But let me tell you, I'm looking forward to getting down and having some fun! It's going to be in New Orleans and I'm already itching for some good music, good times and good food.
Speaking of good food, this Greek yogurt panna cotta is one of my favorite things I've whipped up so far. So good that I didn't mind the absence of the heavy cream and sugar found in traditional panna cotta at all. It's really light and really quick to make. Try it...you'll love it!
GREEK YOGURT PANNA COTTA WITH BLUEBERRY SAUCE
for the blueberry sauce:
1 cup fresh blueberries
2 tsp raw organic honey
1/2 tsp arrowroot powder (acts like cornstarch)
2 tbsp water
for the panna cotta:
1 1/4 cup milk (divided)
1 envelope of unflavored gelatin
1 tsp vanilla extract
1/3 cup raw organic honey
2 cups plain Greek yogurt
In a small saucepan, combine blueberries and honey over medium heat. After about 5 minutes they will begin to soften and bubble.
In a small bowl, mix arrowroot powder and water. Add to the blueberries.
Cook for another 5 minutes, stirring often, until sauce thickens. Spoon a thin layer of your blueberry sauce into 6 cups (leaving extra to top off when serving) and refrigerate while you make your panna cotta mix.
To make the panna cotta:
In a small bowl, pour 1/4 cup of milk and sprinkle gelatin on top. Set aside until gelatin becomes moist.
In a medium saucepan, bring the remaining 1 cup of milk to a gentle simmer, then add vanilla and honey and stir to combine.
Add the gelatin mix and whisk until the gelatin is fully dissolved. Remove the saucepan from the heat and stir in the Greek yogurt.
Take your 6 refrigerated cups and divide Greek yogurt mix into each one. Refrigerate for 3 to 4 hours, or until firm. Spoon the remaining blueberry sauce over chilled Greek yogurt panna cotta and serve!
The Greek yogurt panna cotta will keep for 2 to 3 days.
(Adapted from this recipe)