Vanilla Yogurt Panna Cotta

• 1 envelope unflavored gelatin
• 2 cups 2% milk
• 1/2 vanilla bean
• 1 cup vanilla yogurt
• 1/3 cup sugar
• Whole-berry cranberry sauce
• pear slices, optional

1. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture.
2. Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set.
3. Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.

unflavored gelatin, milk, vanilla bean, vanilla yogurt, sugar, cranberry sauce, pear slices

Taken from www.tasteofhome.com/recipes/vanilla-yogurt-panna-cotta/ (may not work)