Hi There,
Strawberries are starting to appear at the farmers markets near me, and soon the u-pick farms will open up, too.
One of my favorite ways to serve them is in this super simple recipe. You whisk yogurt with cream and gelatin, letting them set until delicious and custard-like and then serve them with a delicious spoonful of honey-roasted strawberries.
It's so good, and I think you'll love it too.
Here's why:
- It's nutrient-dense. This panna cotta is made with yogurt and set with gelatin, both combining for a nice boost of protein.
- Strawberries are rich in polyphenols. These are powerful plant compounds that support gut health and help to calm inflammation.
- You can make it ahead and keep it in the fridge for a few days, so that you have an easy breakfast (or dessert) ready when you're pressed for time.
- It's flexible. You can swap full-fat coconut milk touched with a little lemon juice for the yogurt, if you prefer. And blueberries work as a great stand-in for strawberries.
Get the recipe here → Yogurt Panna Cotta
Let me know if you give it a try!
Jenny McGruther, NTP
Nourished Kitchen
P.S. If you're looking to make your own yogurt (and you should!!), you can pick up heirloom starters from Cultures for Health.
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