Yogurt Panna Cotta is a silky smooth and creamy, no-bake dessert. Top it with a luscious raspberry sauce. This make-ahead light and delicious dessert is the perfect ending to any meal.
- 2 1/4 teaspoon gelatin (1 package)
- 1/3 cup granulated white sugar
- 3/4 cup heavy whipping cream
- 1/2 cup 1% milk
- 2 cups plain non-fat Greek yogurt
- 1 teaspoon vanilla extract
- 10 ounces (2 1/2 cups) frozen raspberries
- 6 tablespoons granulated white sugar
How to make Panna Cotta
- Pour 1/4 cup water into a small bowl. Sprinkle gelatin evenly on cool water. (hot water will destroy the ability of the gelatin to thicken the liquid). Let stand 5 minutes.
- Bring heavy cream, milk, and 1/3 cup sugar to a simmer in a heavy medium saucepan over medium heat. Do NOT boil the milk. Let it cool down to 150°F before adding the gelatin mixture if it boils.
- Add gelatin mixture to the milk and whisk until the gelatin dissolves.
- Add the yogurt to the milk and gelatin mixture. Whisk until there are no lumps and the mixture is very smooth.
- Whisk in the vanilla.
- Pour the mixture into a measuring cup.
- If using ramekins, lightly spray them with cooking spray. Wipe out excess with a paper towel. Alternatively, dip a paper towel in a bit of vegetable or canola oil and lightly oil the inside of the ramekin.
- Divide the mixture among 6 ramekins or serving cups.
- Cover and chill for at least 6 hours or best overnight.
- It can be made 2 days ahead.
- Keep refrigerated.
How to make the Raspberry Sauce
- Combine frozen raspberries and 6 tablespoons of sugar in a medium saucepan over medium-high heat.
- Stir until the berries thaw.
- Using a spoon, mash the berries with the back of a wooden spoon.
- Lower the heat to medium-low and simmer for 5 minutes.
- Over a bowl or 2 cup measuring cup, strain the raspberry sauce through a fine-mesh strainer.
- Discard the seeds.
- Cover and refrigerate the raspberry sauce until ready to serve
How to Unmold and Serve the Panna Cotta
- Run a knife along the outer edge of the Panna cotta.
- Place a serving plate on top of the ramekin. Holding the dish and ramekin together, flip the plate over.
- Lift the ramekin. If the Panna cotta sticks, dip the ramekin in hot water for 1-2 minutes and then do step 2 again.
- Spoon about 4 teaspoons of raspberry sauce on each Panna cotta.
- Garnish with additional berries and a mint leaf.
- Be sure to bloom the gelatin to ensure a smooth and creamy Panna cotta-don't skip this step!
- Do not boil the milk otherwise; the gelatin will lose its thickening power.
- Use a 2 or 4 cup glass measuring cup to distribute the Panna cotta into serving containers. It's so much easier than pouring the Panna cotta from the saucepan into ramekins or serving glasses.
- Plan ahead! The Panna cotta needs 6 hours in the refrigerator to set up correctly.
- Serving Size: 1/2 cup
- Calories: 209
- Sugar: 29.1 g
- Sodium: 34.1 mg
- Fat: 6.1 g
- Carbohydrates: 32.8 g
- Protein: 7.5 g
- Cholesterol: 20.8 mg
Keywords: panna cotta, yogurt panna cotta, easy dessert, yogurt