Greek Yogurt Panna Cotta with Blueberry Compote
GREEK YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE
FOOD AS MEDICINE:
Over 80% of our immune system is regulated by the gut, so incorporating probiotic food sources such as yogurt into your daily plan is a great way to ensure the bacteria in your body is working to protect and regulate vs. wreak havok. Studies have shown eating foods rich in probiotics can lead to an improved immune response by increasing the body’s white blood cell count. Greek Yogurt is also a protein powerhouse, with at least 15g in a 6oz serving!
For the Panna Cotta:
¼ cup water
2 Tablespoons grassfed gelatin
1 cup full fat coconut milk or heavy cream
4 Tablespoons local honey
3 cups full fat Greek Yogurt
1 teaspoon vanilla extract
For the compote:
2 cups blueberries, fresh or frozen
1 Tablespoon honey
¼ cup water, as needed
Place the water in a bowl and sprinkle with the gelatin. Set aside.
Place the cream and the honey in a saucepan over medium-low heat and heat, stirring, until it begins to bubble. Once bubbling, remove from heat and whisk in the gelatin.
Place the yogurt and vanilla extract in a mixing bowl and whisk until yogurt is light and fluffy and resembles the texture of whipped cream.
Fold the cream mixture into the yogurt and mix until incorporated. Pour into ½ cup molds or ramekins and place in the fridge to set, at least 3 hours.
In the meantime, place the blueberries, half of the water and the honey in a small saucepan over medium low heat. Heat, stirring, about 15 minutes until blueberries begin to burst and the mixture thickens. Add more water as needed to prevent burning.
When ready to serve, spoon the blueberries over the Panna Cotta.
Makes 6 servings
Nutrition facts serving: 277 Calories, 14g Fat, 24g Carbohydrates, 14g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!