Greek Yogurt Panna Cotta Recipe

byBeth Le Manach
12 Comments
byBeth Le Manach
12 Comments
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Learn how to make my Greek Yogurt Panna Cotta Recipe a terrific brunch recipe for Easter Sunday or Mother’s Day. Easy and delicious! Includes a video tutorial below.

Greek Yogurt Panna Cotta served with fruit and nuts on top in tall glasses

How do you make Greek yogurt panna cotta?

Panna Cottas are not just for dessert, with a few tweaks they make for a great breakfast! Reduce the sugar, add Greek yogurt instead of heavy cream, top with fruits and nuts et voila your new favorite breakfast treat! Makes for a great “fancy brunch item” too!

milk mixture being strained into yogurt in a clear bowl

WATCH MY GREEK YOGURT PANNA COTTA RECIPE VIDEO BELOW

How do you thicken panna cotta?

To thicken panna cotta you’ll need to use either powdered gelatin or for a vegetarian option you can use agar agar, a marine-based product that you can find at health food stores.

gelatin and agar agar in small gray bowls

Can you make Greek yogurt panna cotta ahead of time?

Yes! I love this recipe because they can absolutely be made the day before (in fact they are even better if you make them the day before because they achieve the best firmness ) top with nuts and fruits the day of and serve.

Panna Cotta in a glass topped with raspberries nuts and coconut

These are also great made in little teacups for a baby shower or bridal shower (I made them for my daughter’s sleepover party and they were a big hit with the 10-year-old set!) Enjoy! xx

 

THIS RECIPE PAIRS WELL WITH THESE RECIPES!

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Greek Yogurt Panna Cotta served with fruit and nuts on top in tall glasses

Greek Yogurt Breakfast Panna Cotta

Yield: 4
Prep Time: 1 day 20 minutes
Total Time: 1 day 20 minutes

Learn how to make my Greek Yogurt Panna Cotta Recipe a terrific brunch recipe for Easter Sunday or Mother's Day. Easy and delicious! Includes video tutorial.

Ingredients

  • 1 cup (240 ml) milk
  • 1 vanilla bean, scraped
  • ¼ cup (60 ml) honey
  • 1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
  • 2 cups (475 ml) non-fat Greek Yogurt
  • mixed pistachio, and dried fruit blend
  • Drizzle of honey
  • Top with raspberries and shredded coconut

Instructions

  1. In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering (about 5 mins). Remove vanilla pod.
  2. In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.
  3. Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.
  4. Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 6gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 98mgCarbohydrates: 26gFiber: 3gSugar: 21gProtein: 11g
© Beth Le Manach
Cuisine: American / Category: Breakfast Recipes

 

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12 Comments

  2. I made this recipe last night as I wanted a healthier/lighter dessert following a ramen soup meal. Aside from replacing the vanilla bean with real vanilla extract as that’s all I had, I made the panna cotta as written with gelatin and Kirkland 0% milk fat Greek yogurt. Recipe is perfectly smooth and just sweet enough. Perfect mouth feel. Not too stiff and not too soft. I served it with canned cherries. This recipe is definitely going into my “favorites” collection. Thanks for sharing the recipe! 😄

    Reply
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  6. Hi Beth, i am 33 yrs old female from Pakistan. N am so impressed wid ur cooking techniques as well as the presentation. N I have one word for u, n DAT z ” elegant” I enjoy ur videos alot, they hav such a soothing feeling to them, (I know u wil b wondering, whattt………but dats true, they r dat good for me. U remind me of my loving n caring mother 🙂 Great job!
    Lots of love

    Reply

    1. Aww you are too kind 🙂 So glad you enjoy the recipes! Thanks for your support 🙂

      Reply

  8. Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.

    Reply