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.