Lemon Panna Cotta

2 cups plain yogurt
1 cup whole milk
1/2 cup sugar
1 piece vanilla bean, split lengthwise
1½ tsp. unflavored gelatin
1/4 cup fresh lemon juice (about 2 lemons)

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2" thickness.
Cover with additional paper towels; let stand 15 minutes.
Scrape into a medium bowl using a rubber spatula; set aside.

Combine milk and sugar in a medium saucepan over medium-high heat; stir well
with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk.
Cook 3 minutes or until sugar dissolves, stirring frequently.

Remove pan from heat. Remove and discard vanilla bean. Add milk mixture to
drained yogurt, and stir until well blended.

Sprinkle gelatin over juice in a small microwave-safe bowl. Let stand for
5 minutes. Microwave at HIGH for 30 seconds, stirring every 10 seconds
until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt
mixture. Pour about 1/2 cup panna cotta mixture into each of 8 ramekins or
custard cups. Cover and chill at least 6 hours or overnight. Serve in
cups, or invert onto individual plates.

8 servings