July is here and that means juicy, ripe, garden tomatoes are starting to become available. Our family loves to eat them right off the vine, on sandwiches, and one of our favorites is in this burrata salad! The creamy burrata blends with the tanginess of fresh tomatoes, bright basil, and the zing of the balsamic glaze. It’s a quick, easy side dish to make or is perfect for a light lunch with a crusty baguette!
Panna Cotta with Blueberry Compote
Panna cotta made with Greek yogurt and stevia. Topped with a luscious, blueberry compote.
Ingredients
Ingredients:
Panna Cotta:
- 1 cup whole milk
- 1 packet Knox gelatin unflavored
- 2 cups heavy whipping cream
- ½ cup stevia
- ⅛ tsp. salt
- 1 tsp. vanilla extract or vanilla bean paste
- 1 cup plain Greek yogurt
Blueberry Compote:
- 2 cups fresh blueberries washed and drained
- 3 Tbsp. stevia
- 1 ½ tsp. lemon juice
- ¼ cup blueberries reserved
- 6 mint leaves optional
Instructions
Instructions for Panna Cotta:
- In a medium sauce pan, add 1 cup milk and sprinkle the top with the packet of gelatin powder. Let sit for 5 minutes until gelatin is softened. Place pan over medium/low heat and stir gently until milk is steaming, but not boiling, and gelatin has dissolved.
- Add in the 2 cups heavy whipping cream, ½ cup stevia, vanilla and salt. Stir until stevia is dissolved and mixture is steaming. Remove from heat and let cool for 5 minutes.
- Add Greek yogurt to a medium bowl. Gradually whisk in the warm cream mixture until smooth. Divided into 6 dishes (8 oz.). Refrigerate 5-6 hours until set. You can also do this step the night before.
Instructions for Blueberry Compote:
- Add 2 cups blueberries to a small saucepan along with lemon juice and 3 Tbsp. stevia. Bring to a simmer and cook 5-7 minutes until berries slump and become syrupy.
- Let compote cool to room temperature.
- When you are ready to serve the panna cotta, spoon the blueberry compote over the chilled panna cotta. Top with some of the fresh blueberries and a mint leaf for garnish.
Tried this recipe?Let us know how it was!
