"Skinny" Panna Cotta
4 big or 6 small servings
2 cups low fat or non-fat milk 1 envelope unflavored gelatin (Knox) 3 Tablespoons granulated brown sugar 2 teaspoons vanilla extract 1 cup nonfat Greek yogurt 1/2 cup sour cream (full fat, half fat, nonfat)
Put 1/4 cup milk in a bowl, sprinkle gelatin on top and let it sit for 10 minutes. Don't stir. (Bloom the gelatin, essentially.) While you wait, put 3/4 cup milk in a saucepan, add 3 tablespoons (9 tsp) granulated brown sugar - sugar in the raw, demara sugar, whatever. Add vanilla extract. Heat and stir to dissolve the sugar, until bubbles form on the sides of the pan - do NOT let it boil. Remove from heat.
Stir the hot milk into the gelatin and milk, stir to dissolve the gelatin. Let cool slightly. Meanwhile, mix the sour cream, yogurt, and the rest of the milk together - use a wire whisk to get a smooth texture. Add the warmed milk/sugar/gelatin mixture, and whisk a bit more.
Strain this mixture - important, because you want to get the lumps of undissolved gelatin out. I used a tea strainer over each goblet, but if you have a mesh sieve (I don't) then use that and strain into another bowl. Pour into ramekins, wine goblets, whatever mold you want. Cover with plastic wrap and put in the fridge for at least 3 hours.
If you want to unmold this, run some hot water over the bottom of the ramekin or mold, put a plate over the top, and flip it out onto the plate. I like to just serve it in wine goblets, so I don't bother to unmold, it already looks fancy.
Serve with berry jam (thinned) or sauce, or (BEST) fresh berries. (Today we're having blueberries and blackberries, but strawberries are good too.) Although DH likes his panna cotta with chocolate syrup.
Note: You can also put a few berries in the bottom of the wine goblet before putting the panna cotta batter into the goblet.