Cranberry Panna Cotta

• 1 cup cranberries
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons water
• 3 1/2 cups low-fat buttermilk
• 1 tablespoon unflavored gelatin
• 1/2 teaspoon unflavored gelatin
• plain low-fat yogurt, for serving
• candied rose petal, for serving

1. In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
2. In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
3. Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.

cranberries, sugar, sugar, water, lowfat buttermilk, unflavored gelatin, unflavored gelatin, yogurt, candied rose

Taken from www.food.com/recipe/cranberry-panna-cotta-372104 (may not work)