Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons gelatin
  • 2 6 ounce containers Yoplait Peach yogurt
  • 3/4 cup heavy cream (divided)
  • 1/3 cup sugar
  • 1 tablespoon peach schnapps (optional)
  • 4 tablespoons honey (optional)
  • 1 cup sliced peaches (fresh or frozen (defrosted))

Instruction

  • Spray 4 half-cup ramekins with vegetable spray and set aside.
  • In a small bowl, combine the water, lemon juice and gelatin Stir to combine and set aside.
  • In a glass measuring cup, measure out the heavy cream to 3/4 cup.
  • In a small saucepan, pour about half of the heavy cream (eyeball it --it'll be about 3 ounces)  and add the sugar. Heat over medium heat, stirring occasionally until the sugar is dissolved.  Remove from heat and whisk in the gelatin mixture, until the gelatin is completely dissolved.
  • In a small bowl, combine the yogurt and remainder of the heavy cream, schnapps (if using) and whisk. Add the gelatin-cream mixture and whisk until well combined. Ladle the custard into prepared ramekins and refrigerate 2-3 hours or overnight.  
  • In a small bowl combine the honey and peaches and set aside to macerate for 15-20 minutes. 
  • Run a sharp paring knife under hot water, then loosing the panna cotta by running the knife around the rim of the ramekin.  Invert the ramekins onto a dessert dish and garnish with honeyed peaches.