Greek Yogurt Panna Cotta with Almond Coconut Milk and Fresh Peaches that's Gluten Free!

Panna Cotta is one of those desserts that sounds much harder to make than it is. Once I discovered how easy it was to make, I make it often. It really only takes about 4-5 minutes to whip together and then an hour or so to chill. I came up with this recipe when I wanted something a little different that I could make for a dessert but also eat for breakfast and not feel guilty! I used a combination of Nonfat Greek yogurt and almond coconut milk as the base. It turned out thick and rich and delicious and guilt free.

I feel so blessed to live in Colorado, especially during the summer peach season. This year, because of a late freeze, the peaches are harder to get than a good night's sleep but when you can get your hands on them, it's worth the effort. They're the kind of peaches that when you cut or bite into them, the juice just flows out and the perfumed scent fills the room. They are so sweet and so delicious! Just writing about them is making me want to go cut another one but I have to pace myself so I can extend this batch of them. I decided to chop some up to put into this batch and I was not disappointed. If you don't like peaches you can use almost any fruit except fresh pineapple or fresh papaya- their enzymes will prevent the mix from setting up. 

You can make it in small jars like I did and just eat it out of the jar, or you can make it in small ramekins that you can un-mold onto a plate. You can also make it in a regular 8-9" round cake pan and un-mold that onto a large plate to serve. I just like eating it out of my cute Weck jars plus I didn't feel like un-molding anything!  If you want to un-mold it- Lightly grease the inside of your pans/ ramekins so that the panna cotta will come out easier. I also get a bowl of hot water and hold the mold in the water for a few seconds to loosen it before un-molding.

 Greek Yogurt Panna Cotta  Makes 5-6  medium servings

 Ingredients:

• 1 envelope of unflavored gelatin 
• 1 cup of Almond or Coconut or  The Blue Diamond Almond Coconut Milk. (you can use unsweetened or sweetened it doesn't matter. but if you use unsweetened, you might cut back on the agave or sugar) 
• 1/4 cup agave syrup or honey or 1/3 cup sugar
• 1- 17 oz container of Plain Greek Yogurt- nonfat, 1 %, whole milk- doesn't matter
• 1 tsp vanilla- optional
• 2 large or 3 medium peaches chopped- Optional You can also use strawberries, blueberries, blackberries or apricots. Any fruit but fresh Pineapple or papaya- they have enzymes in them that will prevent the gelatin from setting up so you'll end up with a yogurt and fruit drink! 

Instructions:

1. Take a 1/4 cup of the almond milk  in a small bowl and sprinkle the gelatin over the top. Let sit 1-2 minutes while you get the rest of the ingredients together and chop up the peach. 
2. Add the yogurt  and 1/4 of the almond milk to a small bowl- (preferably one with a spout to pour out of) and whisk together until smooth. 
3. Take 1/2 cup of the almond milk and the sweetener and place in a small saucepan 
4. Over Medium heat, heat the milk and sweetener until mixed together and all dissolved. 
5. Add the softened gelatin to the pan and stir until the gelatin is dissolved. You don't have to bring it to a boil. Heat just until everything is dissolved. 
6. Remove from the heat and pour the warm mixture into the yogurt.
7. Add the vanilla to  it if you wish. I think real vanilla tastes like plastic and the fake stuff is worse!
8. Pour the mixture into your containers- filling 1/2 way. 
9. If you are adding fruit, add the chopped fruit and push the fruit down into the yogurt mixture with a spoon. Then top with the remaining yogurt mixture  so that the fruit is covered. 
   
10. Chill for 1-3 hours depending on the shape of your container. a thinner layer will chill in an hour. A 5 oz jar will take closer to 3 hours. 

                               

The panna cotta  will still jiggle a bit but not be  set up. Think a little less gigglier than jello. It's really a softer jello consistency.