I know what you’re thinking. Where are the guilty desserts, the luscious cream filled cakes covered in gooey frosting? Where are the guilt inducing sauced up meat filled dishes of yore? Where has the “guilty” in Guilty Kitchen gone?

Well, it’s still there, somewhere. It comes out every weekend or so when I like to indulge in a little meaty goodness at a good friend’s BBQ restaurant, but that is literally the only place I indulge for the most part. Here and there we have beer tastings with friends paired with many a cheese platter, meats, fresh baked sourdough and veggies and dip but for the most part I’m sticking to my healthy eating.

We try to keep meat eating down to once or twice a week, and again only because I have a big soft spot for BBQ and charcuterie. Everything else I’ll pass over for healthier options. I’m not dissing the meat eating world, this is just what works for me. For some the paleo diet is what works for them and I applaud them for it. I wish I could deal with that much meat. But I love my bread…..and beer. 

So I was thinking a while back that I needed something other than the same old boring orange for dessert while Adrian and I indulge our new found love of “Dexter.” I was inspired by the yogurt in my fridge. If you are a long time reader of GK, you’ll know how often I use plain 0% Greek yogurt, I should practically have a subscription. I use it daily for all sorts of things. I never buy sour cream anymore, just the yogurt thank you. So there it sat in my fridge and conveniently, pasted to a cupboard door, was a reminder (from about 18 months ago!) “Make Panna Cotta!” I had it in mind ages ago to make it again, as my first attempt wasn’t as good as I thought it could be.

So I devised a delicious concoction using yogurt and low calorie coconut milk. I topped it with a simple yet fancy sounding Earl grey and grapefruit jam and it turned out better than I could have ever imagined. The panna cotta is rich and thick and creamy, just like you had made it with heavy cream. But at only 200 calories per serving, this baby is guilt free in my books.

One year ago: Simple Roasted Potatoes

Two years ago: Warm Spinach and Artichoke Dip

Yogurt Panna Cotta with Earl Grey Grapefruit Jam

Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes

For the Panna Cotta:
1 pkg plain gelatine
1/4 cup water
1 cup Tetra pak coconut milk (I used So Delicious vanilla sweetened)
1/3 cup sugar
2 cups Liberté Greek 0% Plain yogurt
1 vanilla bean, scraped

For the Earl Grey Grapefruit Jam:
2 grapefruits
1/2-3/4 cup sugar
2 tsp vanilla extract
1 bag earl grey tea
1/4 cup boiling water

1. For the Panna Cotta: In a small bowl, sprinkle gelatine over water and set aside for five minutes to soften.
2. In a small saucepan over medium heat, bring coconut milk, sugar, vanilla bean and seeds to a simmer.
3. Remove from heat, cover and set aside for 20-30 minutes to steep. Remove the vanilla pod and whisk in the gelatine.
4. In a small bowl, whisk the yogurt until smooth. Whisk in the vanilla cream. Pour mixture into 6 1/2 cup ramekins of bowls and refrigerate for at least four hours.
5. For the For the Earl Grey Grapefruit Jam: Place tea bag in boiling water and set aside for 10 minutes to steep.
6. Slice skin off grapefruits so that you just see the flesh. Remove segments with a knife by cutting into the segment right next to the edge of each segment. You want to remove all skin and pith and be left with just the juicy insides of each segment.
7. Place the tea, grapefruit, sugar (I found a 1/2 cup to be just fine) and vanilla into a small saucepan and bring to a simmer. Lower heat to low and continue to cook until very thick and sticky. Remove from heat and allow to cool for about 20 minutes. Pour over panna cotta after it has been in the refrigerator for at least one hour.

Similarly delicious recipes from other fabulous food blogs:

Nutella Panna Cotta from Technicolor Kitchen
Black Pepper Panna Cotta with Strawberries and Balsamic Syrup from Crumb
Greek Yogurt Chocolate Cake and Frosting from Never Home(maker)
Greek Yogurt Lemon Bundt from Food Librarian
Healthy Lemon Blueberry Scones from Cookie and Kate