1/4 cup fresh lemon juice

1 envelope unflavored gelatin

1/2 cup sugar

1 tbsp finely grated lemon zest

2 cups half and half

1 cup 2 percent greek-style yogurt

2 tsp vanilla extract

Make Panna cotta: pour lemon juice into a bowl.  Sprinkle gelatin over and let stand until gelatin softens, 5 to 10 mins.  In a saucepan whisk together sugar with lemon zest.  Pour in  half-and-half and yogurt, place over medium heat and cook whisking until mixture is just simmering and sugar has dissolved about 2 mins do not allow mixture to boil.  Add gelatin mixture and vanilla and whisk until gelatin has dissolved.  Transfer to large measuring cup with a pouring spout and divide mixture among 6 custard cups.  Refrigerate until firm, about four hours.

Top with a compote if desired.