Yogurt Panna Cotta


What a whirlwind the last two weeks have been! I'm still weeding through photos from Berlin and through my thoughts about having graduated from college ten years ago. How is that possible? I also can't seem to get my bag unpacked.

Given everything going on in our lives right now, fussy recipes are just not an option. Plus, it is summer! The sun is shining and daylight hours are not meant for toiling away in the kitchen. This takes minutes to prepare and just a few hours of refrigeration to set. Add this to your breakfast/brunch repertoire and you won't be disappointed.

Food & Wine actually categorizes this dish as a healthy dessert, but it just isn't dessert-y enough for me. I'll stick to calling it breakfast food. Not only is this healthy, but it is an excellent vehicle for whatever fruit looks best at the market that day and a drizzle of honey... or better yet Talley's Cherry-Port Compote. Note that you can divide the panna cotta into ramekins for individual servings or serve it in a medium-size bowl for buffet-style serving.


Yogurt Panna Cotta

Yield = 6 servings

Food & Wine


1 1/2 teaspoons unflavored gelatin

1 tablespoon water

1 cup fat-free milk

1/3 cup sugar

1 cup low-fat buttermilk

1 cup fat-free plain Greek yogurt


In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.

In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins or one medium-size bowl and refrigerate until set, about 3 hours.

To serve, drizzle the panna cottas with honey and fresh fruit of your choice or with Cherry-Port Compote.

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