Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Kate Neumann describes this cool, delicate dessert as "just fruit and cream, barely sweetened. It has the qualities of custard without the egginess. Greek yogurt makes it wonderfully tangy." She tops the panna cotta with dried apricots that she's plumped in wine and honey, often adding a scattering of crunchy, salty toasted almonds or pistachios.