This is simply the best panna cotta I've ever had. Don't think the yogurt is in there for any healthful reasons, it's there to lend a slightly sour flavor. Really this dessert is about it's silky consistency. Using an excellent quality whole milk yogurt and whipping cream (not ultra-pasteurized) is essential as is using bakers gelatin sheets. Personally I think powdered gelatin has a bitter flavor to it. You can buy them on line or in a well stocked gourmet store. Served with fresh berries this is divine.

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