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Yogurt Panna Cotta “Flag” Dessert

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I love, love, love the Fourth of July! I love celebrating our country’s independence and all that that means. I’ve already purchased a new flag, and I am searching out crafty projects to create in red, white and blue. Many of us will be picnicking or barbecuing and probably attending fireworks displays. If your family enjoys ritual, you may even want to plan a special Fourth of July Celebration with enormous teaching potential and meaning. If so, be sure to check this out. But whatever you find yourself doing, there’s sure to be food involved.

This berries and cream-topped dessert will be a show-stopper, and since it is a Kaufmann 1 friendly recipe it is safe for those avoiding grains, dairy, and refined sugar –It’s really something for everyone to enjoy.

Be sure to keep this refrigerated until serving or it will melt!


2 cups heavy cream, divided
2 cups low-fat or non-fat Greek yogurt
2 teaspoons gelatin, plus 3 tablespoons water
Liquid stevia to taste (start with about 1/4 teaspoon)
2 teaspoons vanilla
1 pint fresh blueberries
2 pints fresh raspberries


Heat 1 cup heavy cream over medium-low heat to just below simmer. Remove from heat and pour into a medium bowl.

Put the 3 tablespoons water in a small saucepan and sprinkle the gelatin over. Allow to soften for 5 minutes. Place the pan over low heat, and heat just until gelatin melts.

Whisk the softened gelatin into the cream mixture and add remaining cream, yogurt and vanilla. Pour into a 9 X 13 inch glass baking dish. Chill at least 4 hours.

Decorate in a flag pattern using blueberries for the stars and raspberries for the stripes.


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