Step 1

Begin by sprinkling the gelatin over the 3 Tablespoons of almond milk in a small bowl. Set aside.

Step 2

In a medium size saucepan, over medium/medium-high heat, heat the heavy cream, yogurt, 1/3 cup almond milk, confectioner's sugar, and salt until the mixture is bubbling around the edges, about 2-3 minutes.

Step 3

Be sure to stir as it is heating so that the sugar dissolves and the cream doesn't scald.

Step 4

Remove the pan from heat and stir in the vanilla extract and the gelatin/almond milk mixture to the pan and stir to combine. Pour into 8(4.8ounce)glasses.

Step 5

Place in the refrigerator and cool for 30 minutes to 1 hour or until the top is firm enough to hold the strawberries.

Step 6

Mix the strawberries with the cornstarch and sugar in a medium-size saucepan.

Step 7

Cook over medium heat for about 5 minutes, occasionally mashing with a potato masher or fork, until the strawberries soften and the juices thicken. Stir frequently. Let slightly cool.

Step 8

Place the strawberry mixture on top of the cooled panna cottas. Place in the refrigerator for 1-2 hours or until completely cooled.

Step 9

Top each with a whole strawberry, whipped cream, slivered almonds or mint leaves for garnish (optional).

Step 10

Keep in the refrigerator until ready to serve.