Ingredients:
2 cups half and half
1 vanilla bean
1/2 teaspoon lemon zest
1/3 cup raspberries
1 envelope (1/4 ounce) unflavored gelatin
3/4 cup plain low-fat yogurt
1/3 cup honey, plus more for serving
Fresh mint plushes for garnish

Instructions:
Place 1/2 cup half and half in a small bowl, and sprinkle in gelatin, let sit for 5 minutes. Combine 1 1/2 cups half and half, 1/3 cup honey, lemon zest, raspberries, and yogurt in a medium saucepan over low heat.

Split vanilla bean lengthwise and scrape out the seeds, add them to the half and half along with the empty pod and bring to a low simmer but do not boil. Remove from heat. Mix in softened gelatin and stir until dissolved. Strain the mixture and divide among eight 4-ounce ramekins. Chill in the refrigerator until firm, at least for 4 hours.

To serve, run a paring knife around the top inner edge of the ramekin, then dip the bottom of ramekin in a bowl of very hot water for 15 seconds. Invert serving plate onto ramekin. Invert again and while holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey, and garnish with raspberries and fresh mint before serving.