Beth’s Greek Yogurt Breakfast Panna Cottas

Beth’s Greek Yogurt Breakfast Panna Cottas

1 cup (240 ml) milk
1 vanilla bean, scraped
¼ cup (60 ml) honey
1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
2 cups (475 ml) non-fat Greek Yogurt
mixed pistachio, and dried fruit blend
Drizzle of honey
Top with raspberries and shredded coconut

In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering. Remove vanilla pod.

In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.

Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.

Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut

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