Greek Yogurt Panna Cotta with Strawberry Basil

BCBSNM Connect Team — Fri, 15 Dec 2023 16:30:48 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 12/15/2023 4:30:48 PM

Ingredients: Makes 9 servings

5 teaspoons plain gelatin mix
2-1/2 cups whole milk, divided
1/4 cup honey
4 cups nonfat vanilla Greek yogurt
2-1/4 cups diced strawberries
2 tablespoons sugar
3 tablespoons chopped fresh basil

Directions:

In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minutes.
In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
Prior to serving, toss strawberries, sugar, and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.

Serving Size:
3/4 cup in 9 dessert dishes

Nutritional Information:
Per serving: 170 calories, 2.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 70 mg sodium, 25 g carbohydrates, 1 g fiber, 24 g sugar, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Greek, Dessert, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Breakfast

Greek Yogurt Panna Cotta with Strawberry Basil

BCBSNM Connect Team — Tue, 28 Nov 2023 20:14:03 GMT

Revision 3 posted to Recipe book by BCBSNM Connect Team on 11/28/2023 8:14:03 PM

Ingredients: Makes 9 servings

5 teaspoons plain gelatin mix
2-1/2 cups whole milk, divided
1/4 cup honey
4 cups nonfat vanilla Greek yogurt
2-1/4 cups diced strawberries
2 tablespoons sugar
3 tablespoons chopped fresh basil

Directions:

In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minutes.
In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
Prior to serving, toss strawberries, sugar, and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.

Serving Size:
3/4 cup in 9 dessert dishes

Nutritional Information:
Per serving: 170 calories, 2.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 70 mg sodium, 25 g carbohydrates, 1 g fiber, 24 g sugar, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Greek, Dessert, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Breakfast

Greek Yogurt Panna Cotta with Strawberry Basil

BCBSNM Connect Team — Wed, 13 Oct 2021 21:18:01 GMT

Revision 2 posted to Recipe book by BCBSNM Connect Team on 10/13/2021 9:18:01 PM

Ingredients: Makes 9 servings

5 teaspoons plain gelatin mix
2-1/2 cups whole milk, divided
1/4 cup honey
4 cups nonfat vanilla Greek yogurt
2-1/4 cups diced strawberries
2 tablespoons sugar
3 tablespoons chopped fresh basil

Directions:

In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minutes.
In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
Prior to serving, toss strawberries, sugar, and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.

Serving Size:
3/4 cup in 9 dessert dishes

Nutritional Information:
Per serving: 170 calories, 2.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 70 mg sodium, 25 g carbohydrates, 1 g fiber, 24 g sugar, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Diabetes/prediabetes - Carb Conscious, Heart Disease - Heart conscious, Greek, Dessert, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Breakfast

Greek Yogurt Panna Cotta with Strawberry Basil

BCBSNM Connect Team — Fri, 08 Oct 2021 20:55:52 GMT

Revision 1 posted to Recipe book by BCBSNM Connect Team on 10/8/2021 8:55:52 PM

Ingredients: Makes 9 servings

5 teaspoons plain gelatin mix
2-1/2 cups whole milk, divided
1/4 cup honey
4 cups nonfat vanilla Greek yogurt
2-1/4 cups diced strawberries
2 tablespoons sugar
3 tablespoons chopped fresh basil

Directions:

In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minutes.
In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
Prior to serving, toss strawberries, sugar, and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.

Serving Size:
3/4 cup in 9 dessert dishes

Nutritional Information:
Per serving: 170 calories, 2.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 70 mg sodium, 25 g carbohydrates, 1 g fiber, 24 g sugar, 13 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Dessert, Recipe book, General Healthy - Health Conscious