• 2 Tbsp cold water
  • 1 1/2 tsp unflavored gelatin
  • 1/2 cup heavy cream
  • 2 containers (6 oz. each) light blueberry yogurt
  • 1 Tbsp honey
  • 1 cup fresh blueberries, for serving
  • 1 tsp sugar, for serving


1. Pour cold water into a microwave-safe cup and sprinkle with gelatin. Wait 5 minutes; heat it in the microwave for 15 seconds. Gently whisk the cream and gelatin together, then add the yogurt and honey.

2. Divide the mixture among 6 espresso cups or small glasses. Chill for at least 3 hours. Run a knife around the edges of the cups to unmold the panna cottas onto plates.

3. Mix the blueberries with the sugar. Spoon an equal amount beside each panna cotta. Serve.