80(ish)--- Almond Yogurt Panna Cotta with Fresh Flathead Cherries

I finally got up the guts to health-ify my Russian Cream recipe. It's so good- but such a 20! This turned out light and fluffy and VERY tasty! Hallelujah for Greek yogurt! I may never make true Russian Cream ever again (kidding, only kidding).



Our "local" cherries here in Montana come from the Flathead Valley. Farmers and fruit stands start popping up this time of year selling famous "Flathead Cherries". They are delicious and it is absolutely necessary that I purchase some every year. The tanginess of the cherries was a lovely addition to the almond-flavored panna cotta. Perfect for summer!





Almond Yogurt Panna Cotta with Fresh Flathead Cherries
Serves 6

1 1/2 cups nonfat Greek yogurt
1 cup skim milk
2 tsp unflavored gelatin
2 Tbsp water
1/3 cup low fat sour cream
1/2 tsp almond extract
1 tsp lime juice
1/2 cup sugar
1 1/2 cups cherries, pitted and halved
1 Tbsp local honey
Slivered almonds to garnish

In a nonstick saucepan, heat the milk with the sugar over medium-low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over 2 Tbsp water and let stand until softened,, ~3 minutes. Scrape the gelatin into the warm milk, whisk, and let cool to room temperature.

In a spouted mixing bowl, whisk the sour cream with the yogurt, lime juice and almond extract. Whisk in the milk mixture and pour the panna cotta into six glasses. Refrigerate until set ~6 hours.

Combine pitted cherries and honey. Place covered in refrigerator.

To serve: place ~1/4 cup cherries onto panna cotta and garnish with almonds (optional).

Nutrition Info per 1 serving: 140 calories, 1.6 g fat, 7.3 g protein, 25 g carbohydrates