Yogurt Panna Cotta with Baked Rhubarb

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Yogurt Panna Cotta with Baked Rhubarb Recipe
7
150
40

Ingredients

  • 1 cup milk
  • 3/4 cup sugar
  • 1 vanilla bean (halved lengthwise, seeds scraped out)
  • 1 1/4 teaspoons unflavored gelatin
  • 2 cups plain greek yogurt
  • 12 ounces rhubarb (cut into 1 1/2-inch lengths)
  • 1/2 cup orange juice

Directions

  1. Place milk, 1/2 cup of the sugar and vanilla bean and seeds in a medium saucepan. Bring almost to the boil. Remove from heat. Cool slightly. Sprinkle gelatin over 2 tbsp cold water in small bowl. Let stand for 5 to 10 mins. Stir into milk mixture until dissolved.
  2. Strain milk mixture through a fine sieve into a bowl. Add the yogurt and whisk to combine. Divide the panna cotta mixture among six 1/2-cup ramekins. Refrigerate for 4 hours, or until set.
  3. Preheat the oven to 350°F. Place rhubarb on a baking pan. Add orange juice and sprinkle with remaining 1/4 cup sugar. Cover with foil. Bake for 25 mins. Cool.
  4. To serve, invert panna cottas on to 4 plates. Spoon some rhubarb and juices on the side.
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NutritionView more

150Calories
Sodium1%DV35mg
Fat2%DV1g
Protein6%DV3g
Carbs11%DV32g
Fiber4%DV1g

PER SERVING *

Calories150Calories from Fat9
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0g0%
Trans Fat
Cholesterol<5mg1%
Sodium35mg1%
Potassium300mg9%
Protein3g6%
Calories from Fat9
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber1g4%
Sugars30g60%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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