Yogurt Panna Cotta With Raspberry Coulis

This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (1/4ounce) envelope unflavored gelatin
• 1⁄4 cup milk
• 3⁄4 cup milk
• 2  cups vanilla yogurt
• 1  teaspoon lemon rind, grated
• 3  tablespoons lemon juice

• RASPBERRY COULIS

• 10  ounces raspberries (use fresh or thawed frozen)
• 1  tablespoon sugar (to taste)

Directions

1. Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
2. Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
3. In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
4. Blend the milk mixture into the yogurt.
5. Pour into 6 ramekins and refrigerate until set - at least 4 hours.
6. RASPBERRY COULIS -.
7. Puree raspberries and sugar together. Strain.
8. Unmold panna cotta to serve. Spoon coulis around base.