Cardamom and Orange Greek Yogurt Panna Cotta with Raspberries and Crushed Pistachios

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Spring 2017

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Cardamom and Orange Greek Yogurt Panna Cotta

Cardamom and Orange Greek Yogurt Panna Cotta with Raspberries and Crushed Pistachios
Ingredients
1 packet (2½ tsp.) unflavored gelatin
2 tbsp. cold water
1 cup heavy cream
1/3 cup sugar
1 tsp. orange zest
2 tsp. vanilla extract
1 pinch ground cardamom
1 pinch salt
2 cups Straus Family Creamery Greek Yogurt
1 cup raspberries
1/2 cup crushed pistachios
1/2 cup honey
Directions

Prep: 10 minutes, Cook: 10 minutes
Chill: 3 hours, Serves: 6

1. Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes or until gelatin becomes soft.

2. Add cream, sugar and orange zest to a medium saucepan; bring to a simmer. Remove from heat and stir in vanilla, cardamom, salt and gelatin mixture.

3. Whisk yogurt into cream mixture. Pour into six 1/2–cup ramekins or small glass or ceramic jars. Cover with plastic wrap and refrigerate for 3 hours or until firm.

4. To serve in ramekins, drizzle evenly with honey, raspberries and pistachios. To unmold, run a small knife inside of ramekin to loosen panna cotta. Invert ramekin onto a dessert plate and garnish.

Nutritional Information:
402 calories, 10 g protein, 22 g total fat (12 g sat., 0 g trans), 44 g carbohydrate, 2 g fiber, 38 g sugar, 55 mg cholesterol, 62 mg sodium

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