YOGURT AND TROPICAL FRUIT PANNA COTTA

Prep Time: 15 minutes

Cooking Time: 3 minutes

Inactive time: 2 hours

Yields: 12 servings

1 ½ envelope of powdered gelatin like Knoxx

1 cup half and half

½ cup sugar

2 tablespoon vanilla extract

1 can fruit cocktail – strained and patted dry

1 large container low fat vanilla yogurt – 27 oz

In a small bowl filled with at least 1 cup cold water, sprinkle gelatin and allow gelatin to soak for about 10 to 15 minutes.  Meanwhile, heat half and half, vanilla and sugar in a small sauce pot to simmer over medium heat; 2 minutes.

Remove from stove and stir in gelatin. Do not combine gelatin and milk when milk is too hot. It is important that the cream is just a little over warm. (You can strain the mixture to remove any solids).

Transfer yogurt in a large mixing bowl and stir in cream and gelatin mixture. If you are using ramekins, evenly divide fruits into ramekins, then pour off mixture to the top. Chill in the refrigerator for 2 hours to overnight until firm.

To loosen and unmold, dip container in warm water for 10 seconds.

Invert and garnish with raspberries or other fruits.  Serve cold.