This Vanilla Yogurt Panna Cotta with Warm Berry Sauce has all the creamy rich flavor that you expect from the traditional version, but is healthy enough to serve for breakfast, snack or light dessert.
One of the things I love most about food blogging, other than the food, is the opportunities I have to try new products that I might never have known about or thought to try. I will admit that some of them I haven’t been thrilled with and those have never made it to the blog to be shared with all of you. When I share a new product or introduce you to a brand it’s one that I’ve taken time to do some research on and have truly enjoyed trying out and plan to continue using in the future. That is exactly what can be said for Vital Proteins and their beef gelatin that I used to make this Vanilla Yogurt Panna Cotta with Warm Berry Sauce.
Beef gelatin? Yeah I know, it doesn’t exactly sound appetizing or like something you want to eat. But, I bet you like Jello and marshmallow and those gummy, chewy fruit snacks. Well they all use gelatin, otherwise they’d never get that bouncy jiggle or gummy gelled texture that we expect. Vital Proteins gelatin is a 100% pasture-raised beef gelatin and is a great way to get collagen back into your diet. On top of the beef gelatin they also offer collagen peptides which I’ll use in a different recipe later this month.
Over the years food processing has removed collagen from our foods which is unfortunate because it’s such a healthy protein. Collagen has been shown to promote healthy skin, hair and nails, support joint and bone health, and help increase athletic performance. Of course increasing athletic performance caught my eye above everything else. Long distance running gives your muscles a beating so it’s important to give them the repair they need. Supplementing the proteins lost during endurance activities with collagen peptides may help protect connective tissues and support healthy joint maintenance therefore helping to reduce the risk of injury. It’s definitely something I plan to incorporate into my routine as I want to keep running as long as possible.
Now that you know a little about the benefits of collagen let’s talk about this Vanilla Yogurt Panna Cotta with Warm Berry Sauce. Panna cotta is something that is usually made for dessert, but I wanted to make one that could be eaten for breakfast. To make it breakfast acceptable I replaced the cream, whole milk and sugar with Greek yogurt, low-fat milk and honey. I love replacing sugar with honey when I can, especially in breakfast items. There is a generous amount of vanilla in the panna cotta which is definitely not a bad thing if you love the flavor like I do.
To finish off the breakfast or brunch treat, I topped the vanilla yogurt with a warm berry sauce sweetened again with honey and used a little bit of mint for freshness. The panna cotta can be un-molded like I have done or you can simply serve it in the bowls that you let it set up in and top it with the warm berry sauce. Either way it makes for a beautiful, creamy, protein filled breakfast!
Vanilla Yogurt Panna Cotta
- 1 cup plain low fat Greek yogurt
- 1 cup low-fat milk, divided
- 2 1/2 tablespoons honey
- 1 1/4 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 teaspoons gelatin, mixed with 2 tablespoons of cold water until dissolved
Warm Berry Sauce
- 1/2 cup fresh or frozen raspberries
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen blackberries
- 1 1/2 tablespoons honey
- 1 teaspoon chopped fresh mint leaves
- 1/4 teaspoon vanilla bean paste or vanilla extract
- Whisk together the gelatin and water until it dissolves and set aside for 5-10 minutes or until it firms up. In a medium sized bowl whisk together the Greek yogurt and a 1/2 cup of the milk.
- In a small saucepan over medium heat whisk together the remaining 1/2 cup of milk and honey until the honey dissolves. When the milk starts to simmer add in the gelatin and whisk until it dissolves. Remove from the heat and whisk in the vanilla bean paste.
- Slowly pour the warm milk mixture in with the yogurt mixture whisking together the entire time to ensure the yogurt doesn't curdle. Once combined divide the mixture into 4 ramekins or glasses that have been lightly sprayed with cooking spray if you plan to unmold them. Cover the ramekins with plastic wrap and chill overnight in the fridge.
- Once the panna cotta is set, if you plan to unmold it, run a small metal spatula between the set panna cotta and sides of the ramekins to loosen. In a bowl of hot water, immerse the ramekins one at a time to just below the rim until the edges of the dessert soften.
- Remove from the water and dry the bottom of the ramekin, then invert a small plate over the top of each ramekin and give a firm shake to release the panna cotta. If it continues to stick to the ramekin easy it out gently with a rubber spatula.
Warm Berry Sauce
- In a small saucepan over medium-low heat combine the berries and honey and cook for about 8 minutes or until they are warmed and have started releasing their juices.
- Remove from the heat and stir in the chopped mint and vanilla. Spoon the warm berry sauce over the top of the panna cotta and serve immediately.
Amount Per Serving: Calories: 188Total Fat: 6gCarbohydrates: 29gProtein: 6g
Thanks to Vital Proteins for sponsoring this post. As always all opinions are my own.