Food & Cooking Recipes Breakfast & Brunch Recipes Yogurt Panna Cotta with Strawberries and Granola Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 22, 2018 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 15 mins Total Time: 1 hr 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. Originally appeared: Martha Stewart Living, May 2015 Rate It PRINT