Healthy Yogurt Panna Cotta With Glazed Apricots

In a small bowl, sprinkle the gelatin over the 3 tablespoons skim milk, and allow to rest for 5 minutes to soften. In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil. Add the vanilla and 1/4 cup of the honey, stir and taste. Add the remaining honey if you prefer it sweeter. Whisk in the gelatin and continue to whisk until it has completely melted into the hot milk. Stir in the yogurt and mix until well blended. Pour the mixture into six 1/2-cup ramekins or 4 larger glasses as shown in the photo, and refrigerate for at least 3 to 4 hours.

For the topping, place the apricots in a saucepan with the honey and wine and bring to a boil. Reduce the heat, and continue to cook until the apricots are very soft, and the wine and honey have thickened, about 20 minutes. Cool. To serve, place a scoop of the apricots on each panna cotta with some of the syrup.