Yogurt Panna Cotta with Rosemary-Grape Compote

Serves 4

1/2 lb. red seedless grapes, halved

1/4 cup Kowalski's Pure Honey, divided

4 tsp. fresh squeezed lemon juice

1 stem rosemary, plus more for garnish

1 ½ cups fat-free plain Greek yogurt

1/2 cup low-fat buttermilk

1 tsp. vanilla paste or vanilla extract

2 tbsp. water

1 ¼ tsp. gelatin


In a medium saucepan, stir together grapes, 2 tbsp. honey, lemon juice and 1 stem of rosemary. Bring to a boil over high heat; reduce heat to medium and simmer until the syrup just coats the back of a metal spoon (2-3 min.). Move to a dish; chill completely in the refrigerator. Meanwhile, in a medium mixing bowl, whisk together yogurt, buttermilk, vanilla and remaining honey; set aside. In a small dish, microwave water 45 sec.; stir in gelatin until completely melted; whisk thoroughly into yogurt mixture. Divide mixture into 4 (4 oz.) ramekins sprayed lightly with cooking spray; refrigerate until firm (about 3 hrs.). To unmold, dip the bottom of the ramekins (up to the rim but not over the panna cotta) in very hot water for a few seconds; invert onto serving plates. Remove rosemary stem from syrup. Top each serving with grapes and syrup; garnish with fresh rosemary.