Dreamy, creamy no-bake dessert sweetened with juicy strawberries. Panna cotta is actually very simple, contains no eggs, and is sugar-free if desired.
- 1/2 cup pureed strawberries (from about 1 cup fresh berries or thawed from frozen berries)
- 1/2 tablespoon (1 1/2 teaspoon) plain gelatin
- 1/4 cup + 2 tablespoons heavy cream
- 1/2 cup + 1 tablespoon fat-free Greek yogurt
- Pinch of salt
- 2–3 tablespoons powdered sugar (optional)
- Chill large glass bowl and metal beaters from electric mixer in the freezer; these will be used to whip cream. Very lightly spray 9-inch glass pie plate (or 6 ramekins) with non-stick cooking spray.
- If desired, press puree through a fine sieve to remove seeds. (I skipped this step – but if serving for a fancy brunch, do this.)
- Place 1/4 cup water in a medium bowl and sprinkle with gelatin; set aside for 5 minutes. Add 1/4 cup boiling water to gelatin mixture and stir to dissolve. Stir in strawberry puree; set aside.
- Remove bowl and beaters from freezer; pour in heavy cream and whip cream until soft peaks form. Add Greek yogurt, salt and sugar if desired. Beat until stiff peaks form. Gently fold in strawberry mixture and pour into pie plate (or ramekins). Refrigerate until firm, about 4 hours or overnight.
- To unmold, run knife around sides of pie plate; place pie plate in very hot water for about 10 seconds. Place flat serving platter over top of pie plate and flip pie plate over onto serving platter, shaking gently to release. If it doesn’t release, place back in hot water for 3 seconds and try again.