Prep Time: 15 minutes
Inactive Prep Time: 3 hr.
Serves: 6 servings
- 1 cup ST. DALFOUR NO FAT BLUEBERRY SAUCE
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 1 ¼ ounce packet unflavored powdered gelatin
- 2 cups whole milk plain yogurt
Fresh berries (blueberries, raspberries, blackberries)
½ cup ST DALFOUR NO FAT BLUEBERRY SAUCE
Combine milk and sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed, until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally until the gelatin and sugar are just dissolved (do not boil); let cool. Wisk in 1 cup ST DALFOUR NO FAT BLUEBERRY SAUCE and yogurt until smooth. Pour into six 6-ounce ramekins, cover and refrigerate until set, at least 3 hours or overnight.
Just before serving, dip the bottom of each ramekin in warm water to loosen, invert panna cotta onto a plate. Drizzle with ST DALFOUR BLUEBERRY SAUCE, and top with fresh berries.