Panna cotta is Italian for “cooked cream.” This variation on traditional panna cotta replaces some of the cream with yogurt. Using clear glasses makes an attractive presentation, but you also can use ramekins. Top with granola to create a great special-occasion breakfast.

1 tablespoon water
1 teaspoon gelatin
1 cup heavy cream
Zest from 1 blood orange
1/4 cup sugar
1 cup plain nonfat yogurt
3 blood oranges, segmented

1. In a small bowl, place water and sprinkle with gelatin (this is called “sponging” the gelatin).

2. In a small saucepan, combine cream, zest, and sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat and whisk in gelatin until dissolved. Stir in yogurt.

3. Distribute orange segments evenly in six glasses or ramekins. Pour cream mixture evenly over each. Refrigerate 4 hours, until set.

PER SERVING: 217 cal, 60% fat cal, 15g fat, 9g sat fat, 56mg chol, 4g protein, 19g carb, 1g fiber, 41mg sodium

Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (