Almond Yogurt Panna Cotta with Fresh Cherries

In a nonstick saucepan, heat the milk with the sugar over medium-low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over 2 tablespoons water and let stand until softened, about 3 minutes. Scrape the gelatin into the warm milk, whisk, and let cool to room temperature.

In a spouted mixing bowl, whisk the sour cream with the yogurt, lime juice and almond extract. Whisk in the milk mixture and pour the panna cotta into six glasses. Refrigerate until set, about 6 hours.

Combine pitted cherries and honey. Place covered in the refrigerator.

To serve: place about 1/4 cup cherries on the panna cotta and garnish with almonds (optional).

Nutrition info per 1 serving: 140 calories, 1.6 g fat, 7.3 g protein, 25 g carbohydrates