This simple Yogurt Panna Cotta is the perfect smooth, creamy dessert. The cool tang of yogurt pairs perfectly with fresh berries. To macerate the berries simple mix them with a little sugar and let them sit.
Yogurt Panna Cotta
Panna cotta is Italian for “cooked cream,” which has a luxurious texture that’s really simple to prepare. Getting the proper ratio of gelatin is the secret to perfect panna cotta, too much and your dessert will jiggle like Jell-O, too little and you’ll wind up with a runny pudding.
I love panna cotta, it’s one of my favorite desserts when properly made. The texture has to be just right, creamy yet firm with just the right amount of wobble. It’s typically made with heavy cream, to make it light this recipe uses Greek yogurt and milk instead which worked out great.
As you know, my favorite organic yogurt brand is Stonyfield. Here I used their Stonyfield Plain 0% Fat Greek Yogurt which is thick and creamy, perfect for this panna cotta. Organic matters because it means their products are made without the use of toxic persistent pesticides or GMO’s. So it’s not only good for you but good for the planet too. And because it’s Stonyfield, it’s always creamy and delicious.
After a few rounds of testing, I was able to nail the proper ratio of gelatin to yogurt for a perfectly soft-set panna cotta. Fresh vanilla bean seeds can be used in place of extract if you want to splurge, while yogurt adds a balancing tang. The smooth sweetness of this dessert begs for a hint of tartness; the berries do just the trick.
To amplify the flavor of berries, toss them in sugar, then let it steep for 30 minutes or more. Adding sugar (or in some cases, a little liqueur for additional flavor) to fruit and letting it sit over time is known as maceration. Macerating fruit is a simple way to enhance the natural sweetness of the berries and amplifies the their natural flavor. As it macerates, the fruit will soften and generate a thin syrup with berry flavor.
Stonyfield Greek Yogurt is thick, rich and delicious. And, like all Stonyfield products, they make it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. The live cultures in their yogurt are S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, and L. casei so they not only taste great, they are also great for your gut!
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Yogurt Panna Cotta with Mascerated Berries
This simple Yogurt Panna Cotta is the perfect smooth, creamy dessert. The cool tang of yogurt pairs perfectly with fresh berries.
- nonstick spray
- 3 tablespoons 1% fat milk
- 1 1/4 cups 1% fat milk
- 1/2 tablespoon unflavored gelatin
- 6 tbsp sugar, divided
- 1 cup Stonyfield plain 0% Greek yogurt
- 1 teaspoon vanilla extract
- 4 cups mixed berries, blackberries, raspberries and sliced strawberries
- 8 small mint leaves, for garnish
Spray 8 (4-ounce) ramekins with nonstick spray.
Pour 3 tablespoons of milk into small bowl and sprinkle the gelatin over top; let it stand 10 minutes.
Meanwhile, heat remaining 1 1/4 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil).
Remove from heat and let cool slightly. Whisk in yogurt and vanilla until smooth.
Divide mixture, about 1/3 cup each equally among prepared ramekins, cover with plastic wrap, and chill until firm, at least 6 hours or overnight.
About 30 minutes before serving, combine berries with the remaining 1 tablespoon of sugar in a medium bowl; stir occasionally with rubber spatula until juicy, at least 10 minutes.
Unmold each panna cotta onto small plate; top each with 1/2 cup berries.
Garnish with fresh mint leaves if desired.
Serving: 1ramekin & 1/2 cup berries, Calories: 82kcal, Carbohydrates: 15g, Protein: 5g, Fat: 0.5g, Cholesterol: 3mg, Sodium: 31mg, Fiber: 0.5g, Sugar: 13.5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Keywords: light panna cotta, panna cotta dessert, yogurt panna yogurt
Recipe is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.