Greek Yogurt Panna Cotta with Tart Pomegranate Sauce
Method
Bloom Gelatine: Sprinkle the gelatine over the milk in a small saucepan and let it sit for 2 minutes.
Dissolve Base: Warm the milk gently over low heat until the gelatine dissolves, then stir in the monk fruit sweetener.
Whisk Mixture: Whisk the fat-free yogurt and whey isolate into the warm milk until smooth, then pour into two ramekins to set.
Finish Sauce: Drizzle the tart pomegranate juice over the chilled, set panna cottas just before serving.
Nutritional Insight: This high-protein, zero-added-sugar dessert delivers powerful satiety signals that help crush late-night sweet cravings and food noise on GLP-1 plans. Culinary Hack: Lightly oil the ramekins with a paper towel before filling if you plan to turn the panna cottas out onto plates.
Nutrition Facts
Per serving
