Prep 10 mins
Cook 5 mins
Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.
- 1 1⁄4 cups milk, divided
- 1 (1/4 ounce) package unflavored gelatin
- 1 teaspoon vanilla extract
- 1⁄4 cup Hersheys Chocolate Syrup
- sugar (optional)
- 2 cups plain Greek yogurt
- Add gelatin to 1/4 cup milk in a small bowl and let soften.
- Heat 1 cup milk to just below the boiling point.
- Stir in vanilla and chocolate syrup.
- Taste and add sugar if desired.
- Whisk in gelatin and milk mixture until gelatin dissolves.
- Remove from heat and stir in yogurt until smooth.
- Refrigerate 3-4 hours before serving.
As written, not inspiring except to feed Weight Watcher dieters who could count it as dairy. How can you effectively adjust the sweetness prior to adding the yogurt? I used whole milk, does that account for the bland output? I thought this needed a much more distinctive chocolate, perhaps bittersweet. When I unmolded my panna cotta, it was bland. I could have sprinkled sugar on top (as I normally treat plain Greek yogurt), but if only the instructions had suggested to pour more Hershey's chocolate syrup over the panna cotta in a decorative design (as my photo shows)! This was an experiment, because this recipe was SO EASY, but I think I need to work a little harder for my chocolate panna cotta to suit me. Made for Rookie Recipe Tag.