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Spray 8 (4-ounce) ramekins with nonstick spray.
Pour 3 tablespoons of milk into small bowl and sprinkle the gelatin over top; let it stand 10 minutes.
Meanwhile, heat remaining 1 1/4 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil).
Remove from heat and let cool slightly. Whisk in yogurt and vanilla until smooth.
Divide mixture, about 1/3 cup each equally among prepared ramekins, cover with plastic wrap, and chill until firm, at least 6 hours or overnight.
About 30 minutes before serving, combine berries with the remaining 1 tablespoon of sugar in a medium bowl; stir occasionally with rubber spatula until juicy, at least 10 minutes.
Unmold each panna cotta onto small plate; top each with 1/2 cup berries.
Garnish with fresh mint leaves if desired.