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21 Yogurt Panna Cotta with Cranberry Pear Sauce by Kate Sherwood Makes 8 servings PA N N A C O T TA* I N G R E D I E N T S 1 cup low-fat (1%) milk ¼ cup sugar 1 envelope plain powdered gelatin 2 tablespoons cold water 1 large container (16-18 ounces) fat-free Greek yogurt 1 teaspoon pure vanilla extract 1 recipe cranberry pear sauce (see below) D I R E C T I O N S 1. In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar has dissolved, about 3 minutes. Remove fromt he heat. 2. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes. 3. Whisk the gelatin into the warm milk and let cool. 4. In a medium bowl, whisk together the yogurt and vanilla extract. Whisk in the milk. 5. Pour 1 / 3 cup of the mixture into each of 8 serving glasses. 6. Refrigerate until set, about 2 hours. Serve with the cranberry pear sauce. S A U C E I N G R E D I E N T S 1 cup fresh or frozen cranberries 2 ripe pears, pealed, cored and diced ¼ cup sugar 1 cup water D I R E C T I O N S 1. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer for 20 minutes. 2. Transfer to a heat-proof bowl and cool to room temperature, about 1 hour. Per Serving: Calories 120; Total Fat 0 g; Sat Fat 0 g; Protein 7 g; Carbs 32 g; Fiber 2 g; Cholesterol 0 mg; Sodium 40 mg. *Frozen vanilla yogurt can be substituted for the panna cotta recipe (as pictured).