Description
This smooth and creamy Yogurt Panna Cotta is a light and refreshing dessert that pairs the cool tang of yogurt with fresh, juicy macerated berries. A simple yet elegant treat perfect for any occasion!
Ingredients
Scale
- Nonstick spray
- 3 tbsp 1% milk
- 1 1/4 cups 1% milk
- 1/2 tbsp unflavored gelatin
- 6 tbsp sugar, divided
- 1 cup plain 0% Greek yogurt
- 1 tsp vanilla extract
- 4 cups mixed berries (blackberries, raspberries, sliced strawberries)
- 8 small mint leaves, for garnish
Instructions
- Prepare Ramekins: Lightly spray 8 (4-ounce) ramekins with nonstick spray.
- Bloom Gelatin: Pour 3 tbsp of milk into a small bowl and sprinkle the gelatin over it. Let sit for 10 minutes.
- Heat Milk & Sugar: In a small saucepan over medium heat, combine the remaining 1¼ cups of milk and 5 tbsp sugar. Add the gelatin mixture and stir until both the sugar and gelatin dissolve. Do not boil.
- Mix Yogurt & Vanilla: Remove from heat and let cool slightly. Whisk in the Greek yogurt and vanilla extract until smooth.
- Chill: Divide the mixture evenly among the ramekins (about ⅓ cup each). Cover with plastic wrap and chill for at least 6 hours or overnight until firm.
- Macerate Berries: About 30 minutes before serving, toss the berries with the remaining 1 tbsp sugar in a medium bowl. Stir occasionally until they become juicy, about 10 minutes.
- Unmold & Serve: Carefully unmold each panna cotta onto a plate. Top with ½ cup macerated berries and garnish with mint leaves.
Notes
- To unmold easily, dip ramekins in warm water for a few seconds before inverting onto a plate.
- Substitute honey or maple syrup for sugar for a natural sweetener.
- Use full-fat Greek yogurt for a richer texture.
Nutrition
- Serving Size: 1 ramekin & ½ cup berries
- Calories: 82 kcal
- Sugar: 13g
- Sodium: 30mg
- Fat: 0.5 g
- Saturated Fat: 0g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5 g
- Protein: 5g
- Cholesterol: 2mg