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Greek Yogurt Panna Cotta Recipe

Greek Yogurt Panna Cotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 20 minutes (includes chilling time)
  • Yield: 4-6 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: Greek-Italian Fusion
  • Diet: Vegetarian

Description

This Greek Yogurt Panna Cotta is a silky, creamy, and tangy twist on the Italian classic. Lightened up with protein-rich Greek yogurt, this dessert is gently sweetened and set with gelatin for a delightfully spoonable treat. It’s simple enough for weeknights but elegant enough for dinner parties.

Ingredients

Units Scale

For the Panna Cotta

  • 1 cup whole milk
  • 1 packet (about 2 1/4 tsp) unflavored powdered gelatin
  • 1/3 cup honey (or sugar)
  • 2 cups whole Greek yogurt
  • 1 tsp vanilla extract
  • Pinch of salt

For Serving (Optional)

  • Fresh berries
  • Extra honey for drizzling
  • Lemon zest
  • Melted dark chocolate

Instructions

  1. Bloom the Gelatin: In a small saucepan, pour the milk and sprinkle the gelatin evenly over the surface. Let stand for 5 minutes, allowing the gelatin to soften (bloom).
  2. Heat and Dissolve: Place the saucepan over low heat. Warm gently, stirring constantly, until the gelatin dissolves completely and the mixture is hot but not simmering (about 2-3 minutes).
  3. Sweeten and Flavor: Remove from the heat. Add the honey, vanilla extract, and a pinch of salt. Stir thoroughly until the honey is dissolved.
  4. Whisk in Yogurt: Add the Greek yogurt to the mixture. Whisk until the mixture is perfectly smooth and homogeneous.
  5. Pour and Chill: Divide the mixture evenly among 4-6 ramekins or serving glasses. Allow the panna cotta to cool for about 10 minutes, then cover and refrigerate for at least 4 hours, or until set.
  6. Serve: Unmold (if desired) by dipping the ramekins into warm water for a few seconds and running a thin knife around the edges. Invert onto plates or serve directly in the glasses. Top with fresh berries, a drizzle of honey, zest of lemon, or melted chocolate if you like.

Notes

  • If you prefer a plant-based version, use coconut milk and plant-based yogurt along with agar-agar instead of gelatin.
  • Don’t let the milk boil—gentle heat preserves a silky texture.
  • Adjust the sweetness to taste; honey pairs beautifully with the tangy yogurt.
  • Can be made a day ahead for easy entertaining.

Nutrition

  • Serving Size: 1 serving (of 6)
  • Calories: 170
  • Sugar: 16g
  • Sodium: 60mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 15mg

Find it online: https://newsvks.com/greek-yogurt-panna-cotta-recipe/