My morning routine tends to be a rushed one. As hard as I’ve tried to force myself to be an early riser, I typically find myself squeezing in every possible second of shut-eye, then hopping out of bed with just enough time shower, dress and grab breakfast to-go before heading into the office. My favorite breakfast on the run is a simple one: yogurt. High protein, low in sugar (right now I’m really into Icelandic varieties), and on a rare morning when I have a little extra time, topped with fresh berries, nuts and sometimes a drizzle of honey or maple syrup.
Lately though, I’ve been craving something a little more special. So, when on a trip to the market the other day I impulse purchased several pounds of gorgeous Meyer lemons, I took to the kitchen with plans to brighten up my workday mornings.
Thus, these Meyer Lemon Breakfast Panna Cottas were born. They’re light and creamy, almost to the point of being mousse-like, with a protein-packed tang from greek yogurt. A healthy dose of Meyer lemon zest adds an irresistibly sunny punch, that’s subtly tart and citrusy with lovely floral notes and a cheery yellow hue. A pinch of ground ginger adds just a touch of warm spice and provides soothing anti-inflammatory benefits as well. When topped with raspberry jam and stovetop granola, packed with almonds and candied ginger, it’s the perfect make-ahead breakfast for adding a little jazz to your morning grind.
Whether you’re hoping to revitalize your weekday breakfast or planning an inspired Sunday brunch for friends, this recipe transforms yogurt from ordinary to elevated with just a few simple ingredients. Tip: make them in mini mason jars, so you can grab-and-go. Enjoy!
For the Meyer Lemon Panna Cotta:
- 1 cup skim or almond milk, divided
- 1 teaspoon powdered gelatin
- 1 1/2 tablespoons Meyer lemon zest
- 2 teaspoons Meyer lemon juice
- 1/2 teaspoon ground ginger
- 2 tablespoons honey
- 1/2 cup greek yogurt
- raspberry preserves, for serving
For the stovetop granola:
- 2 tablespoons coconut oil
- 1 cup old fashioned oats
- 1/2 cup chopped almonds
- pinch of salt
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup candied ginger, chopped into small pieces
- For the panna cotta, combine 1/2 cup cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
- In a medium saucepan, combine the remaining milk, Meyer lemon zest, juice, ground ginger and honey. Stir over medium heat until combined.
- Add the gelatin mixture to the warm milk and lemon mixture and mix well. Remove from heat then stir in the greek yogurt until smooth.
- Pour into serving dishes and refrigerate for at least 6 hours or until firm.
- For the stovetop granola: Add the coconut pan to a large skillet over medium heat. Add the oats and almonds, stirring until toasted, about 5 minutes.
- Turn the heat to low and add the salt, honey, vanilla and cinnamon. Stir to combine then cook another 3-5 minutes stirring occasionally.
- Add in the candied ginger, mix well, then spread out onto a sheet of parchment paper and let cool completely.
- To serve: top panna cottas with raspberry preserves and granola.
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