Vanilla Yogurt Panna Cotta

1. 1

   In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture.

2. 2

   Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set.

3. 3

   Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.

* Per serving · 4 servings · Values may vary.

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