Food & Cooking Recipes Breakfast & Brunch Recipes Yogurt Panna Cotta with Strawberries and Granola Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 15 mins Total Time: 1 hrs 45 mins Servings: 8 Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta. Ingredients 1 envelope (¼ ounce) unflavored powdered gelatin 1 ½ cups heavy cream ⅓ cup sugar Pinch of coarse salt 1 container (17.6 ounces) plain Greek yogurt ½ teaspoon pure vanilla extract Sliced strawberries and granola, for serving Directions Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin. Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola. Rate it Print