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Greek Yogurt Panna Cotta with SweeTango Apple Cranberry Relish

Author: Allison Day at Yummy Beet

Panna cotta is a no-bake dessert that comes together in a snap, looking like it took hours of preparation. This make-ahead, Thanksgiving treat uses in-season apples, here, the ultra crispy, crunchy, juicy SweeTango variety, along with cranberries for a refreshing “relish” garnish. Spice up the base with cinnamon for a more traditional taste, or imbue the yogurt with a few speckles of fresh vanilla bean.

Ingredients
1 cup water
1 tablespoon agar-agar flakes (vegetarian gelatin)
1 cup Greek yogurt, at least 2% (non-fat turns grainy)
¼ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground nutmeg
Pinch, salt
1 SweetTango apple, cored and finely diced
2 tablespoons diced dried cranberries
1 tablespoon dark brown sugar
1 teaspoon lemon juice

Directions

In a medium saucepan, bring water and agar-agar to a boil, stir, reduce to a simmer and cook for 5 minutes, until agar-agar has dissolved. Cool for 5 minutes.

In a large bowl (one with a pouring spout is helpful), whisk together yogurt, maple syrup, vanilla, nutmeg and salt. Slowly whisk in agar-agar mixture until combined. Pour ½ cup of mixture into 4 small glass cups or ramekins. Chill for at least 6 hours, preferably overnight.

5 minutes before serving, in a small bowl, combine apples, cranberries, brown sugar and lemon juice; reserve. Break seal of set panna cottas with a sharp knife and turn onto a serving plate, or serve directly in cups or ramekins. Top with apple cranberry relish.

Serves: 4
Active Time: 10 mins
Inactive Time: 6 hrs 10 mins
Total Time: 6 hrs 20 mins

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Allison Day is the cookbook author and photographer of Whole Bowls and Purely Pumpkin, creator of the award-winning food blog YummyBeet.com and a nutritionist. She has been featured in the New York Times, Chicago Tribune, Food Network Canada and many other major media outlets.  

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