Panna Cotta w/ Strawberries and Balsamic Vinegar - My Favorite Summer Dessert!

This is really yummy (and really simple).

Yield: 6 Servings

Ingredients -

Panna Cotta

1. 2 tbsp water
2. 1 1/4 tsp gelatin


3. 2 cups whipping cream


4. 1 1/4 cup plain yogurt


5. 1 tsp vanilla extract


6. 1/2 cup sugar

Strawberries

1. 2 pins strawberries (sliced thin) (you can also use raspberries)


2. 3 tbsp balsamic vinegar


3. 1 tbsp sugar


4. 1/2 tsp black pepper

Bloom gelatin in water (about 5-10 minutes). Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup of cream and 1/2 cup sugar in small saucepain over medium heat, stirring until sugar dissolves and cream comes to a simmer. Remove from heat. Add gelatin, stir to dissolve. Mix hot cream/gelatin mixture into yogurt/cream (in the bowl). Divide into large martini glasses and refrigerate overnight.
Toss strawberries, vinegar, sugar, and pepper. Spoon over the top of panna cotta before service.
**Note, mix strawberries in with the panna cotta before you eat it, or you'll get a big hit of vinegar flavor which isn't pleasant.

Strawberry Balsamic Chicken

Feeling Adventurous? We're having this for dinner for Mother's Day, tomorrow! Yum!

Yield: 4 servings

Ingredients:

16 oz Strawberry Yogurt

1/2 cup balsamic vinegar

1 tbsp sugar

1 tsp pepper

1 tsp cinnamon

1 tsp salt

4 chicken breasts

2 tbsp olive oil

4 tsp lemon juice

4 strawberries - sliced

1 tsp fresh mint - minced

Directions:

1. Mix together yogurt, vinegar, sugar, pepper, cinnamon, and salt.

2. Place chicken in yogurt mix. Marinade for one hour.

3. Heat oven to 350 degrees.

4. Take chicken out of marinade and drain off excess (do not throw out marinade). Heat skillet and brown both sides of chicken.
5. Place in a glass pan and cook in the oven until chicken is done (juices run clear).

6. Heat marinade in a sauce pan over medium-low heat. Simmer for 2-3 minutes.

7. Add sliced strawberries and mint to sauce.

8. Pour over cooked chicken.