Ingredients
1 envelope unflavored gelatin2 cups 2% milk1/2 vanilla bean1 cup vanilla yogurt1/3 cup sugarWhole-berry cranberry sauce and/or pear slices, optional
Preparation
In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture.
Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set.
Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.
