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.
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