Honey Vanilla Yogurt Panna Cotta with Strawberries

I don't know about where you are, but here in Utah, it is hot. Actually, it is more like HOT! The average temperature lately seems like it has been in the mid to high 90's and that is just in the Northern part of the State - I'm sure that Southern Utah is beyond sweltering!

Though ice cream is a wonderful choice for dessert any time as far as I'm concerned, it seems that sometimes you just want something a little different. Why not give panna cotta a try?

It is smooth, creamy, tangy, a little sweet, cool and refreshing. It is made more creamy and tangy by the use of some great Organic Greek Yogurt with the Oikos brand from Stonyfield Farms. I was contacted by Stonyfield Farms recently and asked if I would like to give this a try and use it to make something. The email literally came to me on the day I was looking at this recipe, so it seemed kismet. Using the yogurt makes this version even pretty good for you as far as desserts go.

If you are looking for a dessert that looks elegant, but takes the absolute minimum amount of time in the kitchen (aside from chilling) and no oven time at all, then this the dessert for you! I went ahead and topped our little servings with some strawberries that I sliced and soaked in some sugar and vanilla for a few minutes. You could really change up the fruit to whatever you would like - a mixture of berries, sliced peaches, plums, mango, whatever you like best - for a delicious summery treat.

Honey Vanilla Yogurt Panna Cotta with Strawberries

Adapted from Bon Appétit

Yield: Makes 4 large servings or 8 small servings 1/8 cup water 1 1/4 teaspoons unflavored gelatin 2/3 cup whipping cream 1/4 cup sugar 1 cup Greek Yogurt, Oikos Honey flavored or other flavor 1/2 teaspoon vanilla extract Strawberries for topping, tossed with a little sugar and vanilla to taste, if desired Pour water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among your desired serving dishes. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with fruit.