Orange Yogurt Panna Cottas with Cranberry Orange Sauce

• 4 1/2 tablespoons sugar
• two 8-ounce containers plain nonfat yogurt
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon finely grated fresh orange zest
• 2 teaspoons unflavored gelatin
• 3 tablespoons fresh orange juice
• 3/4 cup fresh orange juice
• 1/4 cup fresh or unthawed frozen cranberries
• 1 1/2 tablespoons sugar

1. In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well.
2. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften.
3. Heat mixture over low heat just until gelatin is dissolved.
4. Whisk gelatin mixture into yogurt until combined well.
5. Divide yogurt among four 1/2-cup molds.
6. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
7. In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.
8. In a blender puree mixture until smooth (use caution when blending hot liquids).
9. Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids.
10. Cool sauce.
11. Sauce may be made 2 days ahead and chilled, covered.
12. Run a thin knife around edge of each mold.
13. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate.
14. Serve panna cottas with sauce.

sugar, containers plain, vanilla, orange zest, unflavored gelatin, orange juice, orange juice, cranberries, sugar

Taken from www.epicurious.com/recipes/food/views/orange-yogurt-panna-cottas-with-cranberry-orange-sauce-15787 (may not work)