Gently sweet and pretty in pink, this panna cotta spreads the love

I could feel the love filling the kitchen when I served these panna cotta cups to my husband and daughter. Each looked at me with appreciation and delight, nodding and uttering murmurs of joy as they relished each spoonful. A warm satisfaction washed over me as I relished their enjoyment.

That reciprocal warm-fuzzy feeling is one of the things I love the most about cooking for others, and this dessert brings an extra dose of that fulfillment.

The finished dessert is stunning to look at, blush-pink from the raspberry jam that gives it subtle sweetness and fragrant with floral cardamom, both of which imbue the dessert with allure and sensuousness. The resulting panna cotta is creamy yet light, because it’s made with milk and yogurt rather than heavy cream. (I suppose that technically makes it a latte cotta.)

The cups are simple to make: Just sprinkle gelatin over a saucepan of milk, then warm it to dissolve the former, before whisking in jam and cardamom. Once the milk mixture cools a bit, add a little yogurt, then divide the mixture into individual portions and refrigerate them until set.

Served right in the ramekins — like an elegant pudding cup — and topped with juicy, gemlike pomegranate seeds and chocolate shavings, it’s a healthier dessert that’s ideal for Valentine’s Day or anytime you want to feel the love.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

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Raspberry Yogurt Panna Cotta With Pomegranate and Chocolate

2 cups (480 milliliters) whole milk

1 packet (2 teaspoons/7 grams) unflavored powdered gelatin

⅓ cup (107 grams) seedless raspberry jam

¼ teaspoon ground cardamom

⅛ teaspoon fine salt

⅓ cup (75 grams) plain whole-milk Greek yogurt

½ cup (84 grams) pomegranate seeds

2 tablespoons (21 grams) finely shaved dark chocolate (shaved with a vegetable peeler)

To a medium (3- to 4-quart) saucepan, add the milk, then sprinkle the gelatin over and let stand, without stirring, so the gelatin softens and hydrates, about 5 minutes.

Set the saucepan over medium heat and cook, stirring frequently, until the milk is hot but not boiling and the steam starts to rise off its surface, and the gelatin dissolves. Whisk in the jam until dissolved, then remove from the heat. Stir in the cardamom and salt, and set aside for about 15 minutes to cool.

In a medium bowl, whisk together the yogurt with 3 tablespoons of the milk mixture until smooth. Add the yogurt mixture to the saucepan and whisk until incorporated.

Divide the mixture evenly among six 6-ounce (180-milliliter) ramekins, filling each about two-thirds of the way. Cover with plastic wrap and refrigerate until set, at least 4 hours, until needed.

When ready to serve, top with the pomegranate seeds and chocolate shavings.

Substitutions: For seedless raspberry jam, use other seedless jam of your choice. For ground cardamom, use orange blossom water or rose water. For whole milk and full-fat yogurt, use reduced-fat milk and low-fat yogurt. (Do not use fat-free milk and yogurt.) For dark chocolate, use milk or white chocolate.

6 servings

Make ahead: The panna cotta need to be prepared and refrigerated for at least 4 hours before serving.

Storage: Refrigerate, covered, for up to 3 days.

Nutrition per panna cotta: 141 calories, 21g carbohydrates, 12mg cholesterol, 4g fat, 1g fiber, 5g protein, 2g saturated fat, 93mg sodium, 18g sugar

— Ellie Krieger