Greek Yogurt Panna Cotta

1/4 c. Whole Milk

1/4 c Old Home Plain Greek Yogurt

1 1/2 tbs unflavored gelatin

1 tsp lemon zest

1 1/2 c. cream

1 1/2 oz. sugar

Fresh raspberries (or strawberries)

Cupcake Cups

2 tbsp water

1. Use bowl to mix above ingredients 1 1/2 c. cream 1 1/2 oz. sugar
2. In a small sauce pan bring sugar and cream to a simmer. remove from heat and add to cold mix
3. Then place 6 fresh raspberries in small aluminum cupcake cups
4. Let mixture sit for 15 minutes then pour to aluminum cups. refrigerate for 5 – 6 hours
5. ready to serve Strawberry/raspberry yogurt sauce
   1. 4 oz strawberries or raspberries 2 tbsp sugar
   2. 2 tbsp water
   3. bring to simmer. remove from heat and puree with blender. Let cool
   4. then add 4 oz of Old Home Plain Greek Yogurt and mix well.