Yogurt Panna Cotta with Rosemary-Grape Compote
Ingredients
Though it has 4 ½ tsp. of added sugars per serving, we cut this dessert some slack because it is made with wholesome, pure ingredients and a third less honey than the original recipe. It's also a good source of protein, calcium, vitamin K and potassium – not many desserts can claim that!
½ lb.
red seedless grapes, halved
¼ cup
Kowalski's Pure Honey, divided
4 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 stem
rosemary, plus more for garnish
1 ½ cups
fat-free plain Greek yogurt
½ cup
low-fat buttermilk
1 tsp.
Kowalski's Organic Madagascar Vanilla Bean Paste or Vanilla Extract
2 tbsp.
water
1 ¼ tsp.
gelatin
Directions
- In a medium saucepan, stir together grapes, 2 tbsp. honey, juice and 1 stem of rosemary; bring to a boil over high heat.
- Reduce heat to medium; simmer until syrup just coats the back of a metal spoon (2-3 min.).
- Transfer to a dish; chill syrup completely in the refrigerator.
- In a medium mixing bowl, whisk together yogurt, buttermilk, vanilla and remaining honey; set aside.
- In a small dish, microwave water for 45 sec.; stir in gelatin until completely melted.
- Whisk prepared gelatin 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 bottom of ramekins in very hot water for a few seconds (up to the rim but not over the panna cotta); invert onto serving plates.
- Remove rosemary stem from syrup; top each serving with grapes and syrup
- Garnish with fresh rosemary; serve immediately.
