Yogurt Panna Cotta With Berries & Granola is an easy make ahead breakfast that will wow guests and swoon your taste buds!
If you’re into the whole “rules are made to be broken” then this dish is for you! It has relatively little sugar compared to most cereals and other breakfast foods as it is made mostly from yogurt and cream. It’s been our breakfast “dessert” 😉
The smooth silky texture of the Panna Cotta comes out perfectly with this recipe. It’s also not terribly sweet making the yogurt shine through and creating a perfect balance: whether it’s breakfast or dessert.
Here are a few more unique breakfast ideas:
- Portobello Mushrooms with Baked Eggs 3 Ways
- Tropical Chia Pudding
- Shakshuka (eggs baked in a spicy tomato sauce)
Yogurt Panna Cotta With Berries and Granola is an easy make ahead breakfast that will wow guests and swoon your taste buds!
- 1 envelope (1/4 oz) unflavoured gelatin*
- 1.5 cups heavy cream, divided (whipping cream)
- 1/3 cup sugar
- 1 pinch coarse sea salt
- 500 grams (2 cups / 17.6 oz) plain thick Greek Yogurt
- 1/2 tsp vanilla extract
- 1 pint berries, such as raspberries, blueberries and strawberries (optional)
- 1 cup granola (optional)
Sprinkle gelatin over 1/4 cup water in a small bowl and let soften for about 5 minutes.
Heat 1 cup of cream, sugar, and salt in a small sauce pan, stirring, until sugar has dissolved. Remove from heat and stir in gelatin.
Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 serving dishes and refrigerate until set; at least 1 hour and up to over night.
Serve with your favourite berries and granola.
* grass-fed gelatin is my preferred one to use, but any will work in this recipe.
Recipe from Martha Stewart