A coconut-covered lamb cake sure would be cute right about now, but guess who’d end up eating most of it? Moi. So this year for our spring entertaining, I’m thinking about making Greek Yogurt panna cotta with raspberry sauce. These are cute in their own way, and so good for you they almost shouldn’t be called a dessert. The milk (nonfat!) mellows out the (nonfat!) Greek yogurt’s tang, and the gelatin transforms it all into a giggly, eggless custard. Top with a zingy raspberry purée, and I don’t think anyone will miss the lamb cake. (But I’ll keep some chocolate bunnies on hand just in case.)

Look for custard cups in the baking equipment aisle of your grocery store, or save your Greek yogurt containers and use those instead! I experimented with ShopRite nonfat vanilla Greek yogurt (both the yogurt and the cups). By the way, my profile and past ShopRite posts are now up on the ShopRite Potluck blog site – you can check it out here.

No-Bake Vanilla Greek Yogurt Panna Cotta with Raspberry Sauce

Makes 6 servings

• 1 envelope unflavored gelatin
• ¼ cup water
• 2 6-oz containers nonfat vanilla Greek yogurt
• ¾ cup skim milk
• 1 tablespoon honey or agave nectar
• ½ teaspoon vanilla extract
• 12 oz. (1 bag) frozen raspberries
• ¾ cup powdered (confectioner’s) sugar
• Fresh raspberries for garnish (optional)

Arrange 6 small (4-oz) ramekins or custard cups on a baking sheet. (If you don’t have any, save your ShopRite Greek yogurt containers and use them instead.) In a microwaveable measuring cup, sprinkle gelatin over water and let stand a few minutes to soften.

In a batter bowl or bowl with spout, whisk together ShopRite vanilla Greek yogurt, milk, honey and vanilla extract until smooth. (Or mix in a bowl and transfer mixture to a spouted measuring cup for easier pouring; that’s what I did here because my batter bowl was in the dishwasher.)

Microwave gelatin mixture for 15-20 seconds until gelatin is dissolved. Whisk gelatin mixture into yogurt mixture.

Distribute evenly among the 6 custard cups. Refrigerate at least 4 hours, or up to a day ahead.

 

To make raspberry sauce, combine frozen berries and powdered sugar in a medium bowl and allow to thaw at room temperature. (To accelerate, place in a saucepan and heat on low for a few minutes.)

When berries are soft, mash with a wooden spoon. Transfer to a large strainer or food mill to strain out seeds. If using a strainer, use the wooden spoon to make circles in the berry mixture and press the mixture through the screen mesh.

Discard remaining seeds. Reserve berry sauce until ready to serve. (Should make about 1 cup of strained sauce.)

To serve, run a paring knife around the edges of the panna cotta molds.

Fill a small bowl with hot water. Carefully dip the bottom half of each custard cup into the hot water for a few seconds to loosen.

Place a serving plate on top of the custard cup and invert. (Use paring knife again to help loosen suction, if necessary.)

Remove custard cup and drizzle with raspberry sauce. Garnish with fresh raspberries, if desired. (I would have desired, but didn’t have any.) 

 

Creamless creamy goodness!

 

IMPORTANT NOTICE: As a Potluck Blogger, I received ShopRite Greek yogurt for free.

NOT SO IMPORTANT NOTICE:  April appears to be my panna cotta month. Last year I made “No Yolk” panna cotta faux eggs for April Fool’s Day.