Piña Colada Panna Cotta

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Kitchen Tested

Prep 15 min
Total 3 hr 20 min
Ingredients 7
Servings 4

Yogurt becomes a decadent dessert in this easy tropical treat.

By Stephanie Wise

Updated September 20, 2016

Ingredients

3

tablespoons canned pineapple juice
1

envelope (2 1/4 teaspoons) unflavored gelatin
1

cup heavy whipping cream
1/3

cup granulated sugar
3

containers (6 oz each) Yoplait® Original piña colada yogurt
1/2

cup fresh blueberries
1/2

cup chopped fresh kiwifruit

Steps

1

Spray 4 (6 oz) ramekins with cooking spray.
2

In small bowl, measure pineapple juice. Sprinkle gelatin over pineapple juice. Let stand 5 minutes to soften gelatin.
3

Meanwhile, in 1-quart saucepan, heat whipping cream and sugar to simmering over medium heat. Stir constantly until sugar dissolves. Remove from heat. Stir in softened gelatin until dissolved.
4

In medium bowl, add yogurt and slowly beat in whipping cream mixture with whisk until smooth. Pour into ramekins. Refrigerate about 3 hours or until set.
5

Run butter knife or offset spatula along edges of ramekins to remove panna cotta. Carefully turn upside down onto serving plates. Top with blueberries and kiwifruit, and serve.

Try swapping Yoplait® Original mango or pineapple yogurt for the piña colada yogurt, if desired.
Panna cotta can also be served straight out of the ramekin, scooped with a spoon.

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 15g 74% Trans Fat 1g
Cholesterol: 90mg; 30%
Sodium: 100mg; 4%
Potassium: 140mg; 4%
Total Carbohydrate: 45g; 15%
Dietary Fiber 1g 5% Sugars 37g
Protein: 7g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 20%; 20%
Calcium: 20%; 20%
Iron: 0%; 0%

Exchanges:

0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;