Yogurt Panna Cotta with Cranberry Pear Sauce

by Kate Sherwood

Makes 8 servings

PANNA COTTA* INGREDIENTS

1 cup low-fat (1%) milk

¼ cup sugar

1 envelope plain powdered gelatin

2 tablespoons cold water

1 large container (16-18 ounces) fat-free Greek yogurt

1 teaspoon pure vanilla extract

1 recipe cranberry pear sauce (see below)

DIRECTIONS

1. In a large saucepan, heat the milk with the sugar over

low heat, stirring, until the sugar has dissolved,

about 3 minutes. Remove fromt he heat.

2. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes.

3. Whisk the gelatin into the warm milk and let cool.

4. In a medium bowl, whisk together the yogurt and vanilla extract. Whisk in the milk.

5. Pour 1/ 3 cup of the mixture into each of 8 serving glasses.

6. Refrigerate until set, about 2 hours. Serve with the cranberry pear sauce.

SAUCE INGREDIENTS

1 cup fresh or frozen cranberries

2 ripe pears, pealed, cored and diced

¼ cup sugar

1 cup water

DIRECTIONS

1. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer for 20 minutes.

2. Transfer to a heat-proof bowl and cool to room temperature, about 1 hour.

Per Serving: Calories 120; Total Fat 0 g; Sat Fat 0 g; Protein 7 g; Carbs 32 g; Fiber 2 g; Cholesterol 0 mg; Sodium 40 mg.

*Frozen vanilla yogurt can be substituted for the panna cotta recipe (as pictured).