Food & Cooking Recipes Dessert & Treats Recipes Yogurt Panna Cotta 3.8 (19) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 6 For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag. Ingredients 1 ½ cups milk 1 (¼-ounce) envelope unflavored gelatin ½ teaspoon pure vanilla extract 1 cup heavy cream ¼ cup confectioners' sugar 2 cups plain yogurt, preferably Greek-style Concord Grape and Dried-Cranberry Compote Directions In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside. 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. 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. Rate it Print