Taken from the Meatless Monday web site:
The sweetness of soymilk makes a great alternative to cream in this healthy spin on this classic Italian dessert. The refreshing yogurt base makes the perfect palate for strawberry compote. This recipe comes to us from Tony of Real Men Eat Green.
For the non panna cotta:
- 3 tablespoons of agar agar flakes or 3 teaspoons agar agar powder
- 2 ¼ cups soy, coconut or rice milk
- 1/3 cup and 3 teaspoons sugar, divided
- 1 ½ cups low fat plain yogurt
- 2 teaspoons vanilla extract
For the strawberry compote:
- 3 teaspoons sugar
- 1/3 cup orange juice
- pinch of salt
- 2 cups of strawberries, hulled and halved
To make the non panna cotta:
Place the agar agar flakes with the milk and sugar in a medium sized pot. Allow the agar agar flakes to soften for 5 minutes. Place the pot over medium heat and bring the milk to a low simmer, stirring, for about 10 minutes or until the agar agar and sugar have dissolved.
Take the pot off the heat and whisk in the yogurt and vanilla. Pour the mixture in equal servings into cups or ramekins. Place in the refrigerator and chill for at least 2 hours.
To make the strawberry compote:
In a separate bowl, whisk together the remaining 3 tablespoons sugar, salt and orange juice. Add the strawberries and toss until well coated. Place in the refrigerator until you’re ready to serve the non panna cotta.
To complete the Strawberry Non Panna Cotta:
To serve, flip the cups or ramekins over on plates. Top with strawberry compote and enjoy.
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