My newest recipe over at Dannon is for Yogurt Panna Cotta with Wine-Simmered Cherries
, which was an attempt at a restaurant reproduction of a dessert of a similar name served at August
in the West Village.
This is a great dessert to make during the winter, using dried cherries, a nice rich red wine (or one left over from last night if you're that kind of drinker), and fresh, nutritious yogurt. In this case, I would even advocate (shhhh) going full-fat on the yogurt. Alas, for that, you'll have to use a different brand.