Happy news for yogurt lovers: ShopRite now offers a wide assortment of nonfat Greek yogurt flavors, including Cherry, Strawberry Banana, Blood Orange and Mango – perfect little high-protein snacks. And more happy news: ShopRite nonfat Greek yogurt can also be used to make a light, no-bake dessert that’s perfect for spring entertaining. Look for custard cups in the baking equipment aisle, or save your ShopRite Greek yogurt containers and use those instead!
No-Bake Vanilla Greek Yogurt Panna Cotta with Raspberry Sauce
Makes 6 servings
- 1 envelope unflavored gelatin
- ¼ water
- 2 6-oz containers ShopRite nonfat vanilla Greek yogurt
- ¾ cup skim milk
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 12 oz. (1 bag) frozen raspberries
- ¾ cup powdered (confectioner’s) sugar
- Fresh raspberries for garnish (optional)
Arrange 6 small (4-oz) custard cups, ramekins or washed ShopRite Greek yogurt containers on a baking sheet. In a microwaveable measuring cup, sprinkle gelatin over water and let stand a few minutes to soften.
In a batter bowl or bowl with spout, whisk together ShopRite vanilla Greek yogurt, milk, honey and vanilla extract until smooth. (Or, mix in a regular bowl and transfer to a spouted measuring cup for pouring, like I did here.)
Microwave gelatin mixture for 15-20 seconds until gelatin is dissolved. Whisk gelatin mixture into yogurt mixture.
Distribute evenly among the 6 custard cups. Refrigerate at least 4 hours, or up to a day ahead.
To make raspberry sauce, combine frozen berries and powdered sugar in a medium bowl and allow to thaw at room temperature. (To accelerate, place in a saucepan and heat on low for a few minutes.)
When berries are soft, mash with a wooden spoon. Transfer to a large strainer or food mill to strain out seeds. If using a strainer, use the wooden spoon to make circles in the berry mixture and press the mixture through the screening. Discard remaining seeds. Reserve berry sauce until ready to serve. (Should make about 1 cup of strained sauce.)
To serve, run a paring knife around the edges of the panna cotta molds.
Pour an inch of hot water into a small bowl. Carefully dip the bottom half of each custard cup into the hot water for a few seconds to loosen. Place a serving plate on top of the custard cup and invert. (Use paring knife to help release suction, if necessary.)
Remove custard cup and drizzle with raspberry sauce. (Garnish with fresh raspberries, if desired.)
IMPORTANT NOTICE: As a Potluck Blogger, I received ShopRite Greek yogurt for free.
Blog post and recipe by Sue Walter of Subee’s Kitchen.