This pudding is creamy, dreamy, and a superfood triple threat, featuring tangy Greek yogurt, juicy pomegranate seeds, and shaved dark chocolate. Panna cotta is an impressive but deceptively simple restaurant trick; quick to whisk on the stove, easy to make ahead and let chill for a day or two. Once you realize what a snap it is to make at home, you may never bother ordering it again.
1 packet (about 2¼ teaspoons) unflavored gelatin
1½ cups (12 fl oz/375 ml) nonfat milk
1½ cups (12 oz/375 g) low-fat Greek yogurt
1/3 cup (4 oz/125 g) honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Seeds from 1 pomegranate
3 oz (90 g) dark chocolate, shaved or chopped
Lightly grease 6 ramekins, small bowls, or custard cups (at least 6 oz each).
In a small bowl, add ½ cup (4 fl oz/125 ml) of the milk. Sprinkle the gelatin over. Let sit until the gelatin softens, about 5 minutes.
In a saucepan over medium heat, warm the remaining 1 cup (8 fl oz/250 ml) milk. When bubbles start to form at the edge of the pan, add the gelatin mixture and whisk to dissolve. Do not allow to boil. When the gelatin has completely dissolved, remove from the heat. Add the yogurt, honey, vanilla, and salt and whisk until smooth.
Strain the mixture into a glass measuring cup. Divide the strained mixture between the prepared ramekins. Cover and refrigerate until completely set, at least 4 hours and up to 2 days.
Just before serving, seed the pomegranate and prep the chocolate. Top each panna cotta with a spoonful of pomegranate seeds, sprinkle with chocolate, and serve.
MAKES 6 SERVINGS
Protein 10 g
Carbs 30 g
Fat 8 g
Sugar 23 g
Sodium 99 mg