#sponsored Disclosure: I was asked to participate in the Yoplait® More Fruit campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. #yoplaitmorefruitcampaign #bellinstitute
If you’re like me, you’ve probably got a few containers of Yoplait® yogurt in your refrigerator at all times. They’re great for breakfast with your favorite granola, or an afternoon pick-me-up, but have you ever wanted a more dessert-y yogurt? Something with a little more oomph? This Peach Yogurt Panna Cotta is a delicious alternative.
Let’s be honest, people… the best part of fruit filled yogurts — is the fruit, right? Little nuggets of sweet, tanginess that up the ante in your morning routine. So when Yoplait® added more fruit to its Original yogurt, I felt like “BONUS!” More fruit? You better believe it. Do what tastes right! And with more fruit in the yogurt, this panna cotta is even better!
Being from the South, I’m partial to peach, so for this dessert, I used two containers of Yoplait® Original Harvest Peach and blended it with a little cream. If you want to amp up the peach flavor, add some peach schnapps — not necessary, but delicious.
In a small bowl, combine the gelatin water and lemon juice and set aside for a few minutes to bloom. Meanwhile, heat the remainder of the cream and sugar in a saucepan until the sugar is dissolved and whisk in the gelatin mixture.
Add the gelatin-cream combo to the yogurt and whisk until smooth.
Ladle the custard into prepared ramekins and chill until firm. That’s it! The gelatin takes care of the rest — creating a soft, lush custard that will melt in your mouth.
For a festive garnish, slice some peaches and macerate them in honey. It’s not required, it’s just good. This panna cotta is lusciously creamy and studded with ripe fruit. While it’s elegant enough for company, I enjoyed mine curled up on the couch while binge watching Netflix.
Peach Yogurt Panna Cotta
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 1/4 teaspoons gelatin
- 2 6 ounce containers Yoplait Peach yogurt
- 3/4 cup heavy cream divided
- 1/3 cup sugar
- 1 tablespoon peach schnapps optional
- 4 tablespoons honey optional
- 1 cup sliced peaches fresh or frozen (defrosted)
- Spray 4 half-cup ramekins with vegetable spray and set aside.
- In a small bowl, combine the water, lemon juice and gelatin Stir to combine and set aside.
- In a glass measuring cup, measure out the heavy cream to 3/4 cup.
- In a small saucepan, pour about half of the heavy cream (eyeball it --it'll be about 3 ounces) and add the sugar. Heat over medium heat, stirring occasionally until the sugar is dissolved. Remove from heat and whisk in the gelatin mixture, until the gelatin is completely dissolved.
- In a small bowl, combine the yogurt and remainder of the heavy cream, schnapps (if using) and whisk. Add the gelatin-cream mixture and whisk until well combined. Ladle the custard into prepared ramekins and refrigerate 2-3 hours or overnight.
- In a small bowl combine the honey and peaches and set aside to macerate for 15-20 minutes.
- Run a sharp paring knife under hot water, then loosing the panna cotta by running the knife around the rim of the ramekin. Invert the ramekins onto a dessert dish and garnish with honeyed peaches.
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