Greek Yogurt Panna Cotta With Rose Scented Raspberry

I combined Health.com panna cotta with a simple sauce

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  cups  whole milk
• 2  teaspoons gelatin, unflavored
• 1⁄4 cup sugar
• 2  tablespoons honey
• 2  cups  Greek yogurt (plain or if using honey yogurt reduce honey by half)
• 1  teaspoon vanilla
• 2  cups raspberries
• 2  tablespoons powdered sugar
• 1  tablespoon rose water

Directions

1. Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
2. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
3. Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
4. To serve: spoon the raspberries and sauce over panna cotta and serve immediately.