Beth’s Greek Yogurt Panna Cottas | ENTERTAINING WITH BETH

Beth’s Greek Yogurt Panna Cottas | ENTERTAINING WITH BETH

Learn how to make my Greek Yogurt Panna Cotta, a terrific brunch recipe for Easter Sunday, Mother’s day or any springtime occasion. These can be made the day before making them as easy as they are delicious!
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Beth’s Greek Yogurt Breakfast Panna Cottas
Makes 4

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.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!


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