When my children were young, I made this onedish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty wholegrain topping.
Though we can appreciate the beauty of a panna cotta that’s been turned out of its mold, the light-as-air texture of these, will have you happy to eat them right from the cup.
