1cupplain nonfat Greek yogurt or plain low fat yogurt
1teaspoonorange blossom water
¼teaspoonground coriander
Two large navel oranges, peeled and cut into segments
4fresh mint sprigs (optional)
Instructions
In a small bowl, add the water and then sprinkle the gelatin over it. Let stand 5 minutes until dissolved.
In a medium saucepan stir together the honey and evaporated milk and heat until the mixture is hot, but not boiling.
Add the gelatin and stir until it is completely dissolved.
Remove pan from the heat and whisk in the yogurt, orange blossom water, and coriander until smooth.
Divide the mixture evenly among 4 individual custard cups OR decorative glasses.
Cover and refrigerate 3-4 hours until set.
To serve, immerse the bottom half of each custard cup in hot water for about 15 seconds. Then run a clean small knife around edge to loosen.
Invert onto dessert plate (Note: if you are using glasses, no unmolding is required).
Serve with oranges and their juices. Garnish with mint if desired
Recipe Notes
This panna cotta can be made up to 24 hours ahead.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Yogurt Panna Cotta with Honey & Orange
Amount Per Serving (1 panna cotta)
Calories 172Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 30.1g10%
Fiber 0g0%
Protein 5.1g10%
* Percent Daily Values are based on a 2000 calorie diet.