Yogurt Panna Cotta

For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.

  • Servings: 6
Yogurt Panna Cotta

Source: The Martha Stewart Show, October 2009


  • 1 1/2 cups milk
  • 1 (1/4-ounce) envelope unflavored gelatin
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 2 cups plain yogurt, preferably Greek-style
  • Concord Grape and Dried-Cranberry Compote


  1. In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.

  2. In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.

  3. Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.


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