Name: Yogurt Panna Cotta with Pineapple Granita
Yield: 6
Ingredients: 1 c. low-fat milk -; 1/2 c. sugar -; 2 tsp. plain powdered gelatin -; 2 tbsp. cold water -; c. fat-free sour cream -; 1 1/2 c. plain fat-free Greek yogurt -; 2 tbsp. fresh lime juice -; 1/4 tsp. pure vanilla extract -; 3 tbsp. water -; 3 tbsp. sugar -; 1 pineapple -; 1 pinch of salt -

Yogurt Panna Cotta with Pineapple Granita

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Ingredients for - Yogurt Panna Cotta with Pineapple Granita

1. 1 c. low-fat milk -

2. 1/2 c. sugar -

3. 2 tsp. plain powdered gelatin -

4. 2 tbsp. cold water -

5. c. fat-free sour cream -

6. 1 1/2 c. plain fat-free Greek yogurt -

7. 2 tbsp. fresh lime juice -

8. 1/4 tsp. pure vanilla extract -

9. 3 tbsp. water -

10. 3 tbsp. sugar -

11. 1 pineapple -

12. 1 pinch of salt -

How to cook deliciously - Yogurt Panna Cotta with Pineapple Granita

1. Stage

Make the panna cotta: In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.

2. Stage

In a medium bowl, whisk the sour cream with the yogurt, lime juice, and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.

3. Stage

Meanwhile, make the granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.

4. Stage

Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.

5. Stage

Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.