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Lemon Verbena and Tarragon Panna Cotta with Raspberries

4 servings
Panna cotta is the Italian term for cooked cream. This light custard is usually served cold with a fruit or chocolate sauce.

Ingredients
16 ounces low-fat lemon yogurt
6 tablespoons sugar
2 teaspoons unflavored gelatin powder, softened in 2 tablespoons cold water
1/4 cup egg whites
1 & 1/2 teaspoon chopped fresh tarragon
2 teaspoons chopped fresh lemon verbena
1 pint raspberries

Method

Combine the yogurt and 4 tablespoons of the sugar, and mix until thoroughly blended.

Whip the egg whites until frothy. Slowly add the remaining 2 tablespoons of sugar and continue to whip until the egg whites are stiff.

In the top half of a double boiler, heat the softened gelatin over simmering water until melted. Remove the pan from the heat and add a small amount of yogurt mix to the gelatin. Stir until well blended. Then add the remaining yogurt and stir well. Fold in the egg whites to complete the panna cotta mixture.

Fill 4 8-ounce ramekin molds half full with the panna cotta mix. Place 5 or 6 raspberries in the middle of each ramekin, and top with the remaining panna cotta mix.

Place the ramekins in the refrigerator until well chilled and the gelatin has set.

To unmold, set the ramekins in a bath of hot water for a few moments, then turn the panna cotta onto dessert plates. Serve with additional fresh raspberries and other assorted fruit.