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Ingredients
| 1 cup | (250 ml) | plain Greek yogurt |
| 1/2 cup | (125 ml) | milk |
| 1/2 cup | (125 ml) | granulated sugar |
| 1/4 cup | (60 ml) | lemon juice |
| 1 tsp | (5 ml) | grated lemon zest |
| 1 pkg | (7 g) | unflavoured gelatin |
| 1 cup | (250 ml) | mixed berries |
Directions
- In a small saucepan, whisk together yogurt, milk, sugar, lemon juice and lemon zest.
- Sprinkle with gelatin; let stand for 5 minutes.
- Warm over low heat, stirring, for 2 to 3 minutes or until sugar and gelatin are dissolved; remove from heat.
- Pour into 4 well-greased 1/2 cup (125 ml) ramekins. Refrigerate for about 4 hours or until set.
- To serve, run butter knife around edge of ramekins. Dip in hot water for 30 seconds to loosen. Unmould panna cottas onto plates and garnish with fresh berries.