Vanilla Yogurt Panna Cotta with Honey and Candied Walnuts
Vanilla Yogurt Panna Cotta with Honey and Candied Walnuts is a healthier dessert that you can feel good about eating.
- 1 1/2 cups whole milk
- 2 1/4 teaspoons gelatin
- 1/3 cup sugar
- 1 1/2 cups plain yogurt
- 1 teaspoon vanilla extract
- 2 cups walnuts
- 4 tablespoons agave nectar
- 2 tablespoons brown sugar
- pinch of kosher salt
Place milk in a small saucepan and sprinkle gelatin over the top. Let sit for about 5 minutes for the gelatin to soften.
Turn burner on to medium and stir until all gelatin is dissolved. Add sugar and continue stirring until sugar is dissolved. Turn off heat and whisk in yogurt, vanilla extract and salt.
Pour by 1/2 cups into 6 individual dessert dishes. Chill in fridge for at least two hours, but preferably 4-6 or overnight.
Preheat oven to 325. Line a baking sheet with parchment paper or spray with nonstick spray. In a medium bowl combine walnuts, agave nectar, brown sugar and salt. Stir to coat walnuts evenly.
Spread in a single layer on baking sheet, breaking up clumps. Bake for about 15 minutes. Remove from oven, allow to cool, and store in an airtight container.
- Panna Cotta will need to chill at least for 2 hours in the fridge.
- Milk - whole milk will make a creamier and richer panna cotta. Can use lowfat, but it won't be as rich or creamy.
- Yogurt - full fat will be the richest and creamiest, low fat will not be as rich or creamy.
- The recipe makes more candied walnuts than you need, but you'll find plenty of uses for them - even just as snacks! Store in an air tight co
Calories: 438kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 347mg | Fiber: 2g | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 0.8mg | Calcium: 181mg | Iron: 1.2mg