Lemon Panna Cotta
Region/Country: Italy
LEMON PANNA COTTA
1 1/2 cups nonfat Greek style yogurt
1 1/2 cups fat free half and half
1 tsp lemon zest
1 tsp vanilla extract
1/4 cup lemon juice
1 envelope unflavored gelatin
1/2 cup each heavy cream and sugar
1 pint strawberries, hulled and sliced
2 tbs honey
Coat six 6 oz custard cups or ramekins with cooking spray. Whisk first 4 ingredients in large bowl. Pour lemon juice in small bowl and sprinkle gelatin over it, let stand 5 min. Heat cream and sugar in a saucepan, stirring until sugar is dissolved and quickly stir into yogurt mixture until blended. Divide mixture into cups. Cover refrigerate 4 hours or overnight.
TO SERVE---Toss strawberries with honey, let stand at room temp 10 min. Run a knife around each panna cotta, shake gently and invert onto serving plate to unmold.
Serve with strawberries and an additional drizzle of honey, if desired. MAKES 6 SERVINGS.*
