This recipe is adapted from a dessert at Casa Bottega Restaurant in Rome.
Serves 4
- 1 cup heavy whipping cream, chilled
- 1 tablespoon sugar
- ½ teaspoon good quality vanilla
- 6 ounces 0% fat Greek yogurt, stirred
In a medium sized bowl, whip cream for about two minutes. Then add sugar and whip until soft peaks form. Gently fold in the yogurt and pour into mini dessert servings. Refrigerate for several hours. Spoon berry topping over each dessert, garnish with mint, and serve.
Berry Topping:
- 2 cups mixed berries or any in-season fruit
- 1 teaspoon orange zest
- 1-2 tablespoons sugar
- Mint leaves for garnish
Place all ingredients in a small skillet. Stir, and heat over low heat until the sugar melts. Refrigerate until ready to serve.
Connie’s Notes: This is somewhere in between mousse and panna cotta, but much easier to make. I learned this simple recipe in a recent cooking class in Italy.
Connie, a home chef, is the author of “Scratch That: Seasonal Menus and Perfect Pairings,” which is organized into seasonal menus and wine pairings, and has many color photos.
Connie appears frequently on Chicago television doing cooking segments using seasonal ingredients, and enjoys radio interviews and call-in questions from listeners. Connie began cooking on her rural Kansas farm as soon as she could read. She snips fresh herbs from her rooftop garden in downtown Chicago to add instant flavor to soups and salads, and cooks a new vegetable every week. For more information, visit conniefairbanks.com. Follow her bi-monthly blog, and her Tips of the Day on Facebook, LinkedIn and Twitter.
