Panna Cotta with Rhubarb-Strawberry Compote and FAGE Total® Greek Yogurt

A sweet dessert with a tart twist


1 envelope Unflavored gelatin (2 1/4 teaspoons)
2 tablespoons Cold Water
1 cup Heavy Cream
1/4 cup Sugar
1/4 cup Flavorful honey (Wildflower or Thyme for example)
1 teaspoon Lemon Zest (1 large Lemon)
1 17.6-oz tub FAGE Total (2 cups)
Rhubarb Compote Ingredients:
1/2 pound Fresh Rhubarb stalks, ½” dice, (2 ½ cups)
6 medium Strawberries, stemmed and sliced (3/4 cup)
1 cup Sugar
1/2 teaspoon Rosewater

Serves 2
  1. In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.
  2. In a small saucepan, bring the cream, honey, sugar and lemon zest to a simmer. Remove from heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the cream mixture. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
  3. Compote
    Combine rhubarb, strawberries and sugar in a bowl and let macerate for 1 hour or more. Heat a large sauté pan. When warm, add fruit and sauté over medium high heat until juices start to flow and gradually thicken slightly. This should take about 4 – 5 minutes. The rhubarb should be just cooked through and not falling apart. Remove from heat and cool. Stir in the rosewater.

    Additional Notes: If rhubarb is unavailable, the compote may be made with all strawberries. Recipe by Edward Magel. Photo by Yder Laya