Yogurt Panna Cotta (Low Fat)

Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  fat free Greek yogurt, unsweetened
• 1⁄2 cup low-fat buttermilk
• 1 1⁄4 teaspoons gelatin
• 2  tablespoons water
• 2  tablespoons sugar
• 1⁄2 teaspoon vanilla extract

Directions

1. In a medium mixing bowl, whisk together yoghurt and buttermilk.
2. In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
3. Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
4. To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
5. Serve the panna cotta with a raspberry puree or simply with some fresh fruit.