Sarah’s Story:

I first made strawberry panna cotta for a little dinner party when I wanted something beautiful but not complicated. I used Greek yogurt instead of heavy cream, fresh strawberries from the farmer’s market, and a drizzle of honey — and it turned out so creamy and light, no one believed it wasn’t full of sugar or cream. Now it’s my go-to when I want to impress without turning on the oven.

🍓 Strawberry Panna Cotta Recipe

Ingredients:

• 1 ½ cups fresh strawberries, chopped

• 2 tbsp honey or maple syrup

• 1 cup plain Greek yogurt (or coconut yogurt)

• ½ cup coconut milk or almond milk

• 1 tsp vanilla extract

• 1 ½ tsp powdered gelatin

• 2 tbsp cold water

• Optional: mint, extra strawberries, or shaved dark chocolate for topping

👩‍🍳 Instructions:

1. Bloom the gelatin:
   In a small bowl, stir gelatin into cold water and let sit 5 minutes.

2. Make strawberry base:
   Blend strawberries and honey until smooth. Strain if you want it extra silky.

3. Heat milk + dissolve gelatin:
   In a saucepan, warm the milk (don’t boil!). Stir in the bloomed gelatin until fully dissolved.

4. Combine:
   In a bowl, whisk yogurt, vanilla, and strawberry puree. Stir in the warm milk-gelatin mixture until smooth.

5. Pour & chill:
   Pour into ramekins or jars. Chill at least 4 hours or overnight until set.

6. Serve:
   Unmold or serve in jars. Garnish with extra berries, mint, or chocolate.

💡 Tips:

• Use agar agar for a vegetarian version!

• For extra strawberry flavor, swirl in a spoonful of jam before chilling.

• Make it in champagne flutes for an elegant presentation.

🥣 Nutrition (per serving, based on 6 servings):

• Calories: ~120

• Protein: 6g

• Carbs: 12g

• Sugars: 9g

• Fat: 5g

• Fiber: 1g