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Creamy yogurt panna cotta with berries in a glass ramekin, garnished with mint leaves on a wooden table

Yogurt Panna Cotta with Berries

This yogurt panna cotta with berries recipe combines creamy Greek yogurt and mascarated mixed berries to create a healthy and indulgent dessert that is easy, gluten-free, and protein-packed.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 8 (4-ounce) ramekins
  • Small bowl
  • Small saucepan
  • Plastic wrap

Ingredients
  

  • Nonstick spray
  • 3 tablespoons 1% fat milk
  • 1 1/4 cups 1% fat milk
  • 1/2 tablespoon unflavored gelatin
  • 6 tablespoons sugar, divided
  • 1 cup Stonyfield plain 0% Greek yogurt
  • 1 teaspoon vanilla extract
  • 4 cups mixed berries (blackberries, raspberries, and sliced strawberries)
  • 8 small mint leaves (for garnish)

Instructions
 

  • Spray 8 (4-ounce) ramekins lightly with nonstick spray to ensure easy unmolding later.
  • In a small bowl, pour 3 tablespoons of 1% milk and sprinkle gelatin over the top. Let this sit for 10 minutes to bloom.
  • Meanwhile, heat the remaining 1 1/4 cups of milk and 5 tablespoons of sugar in a small saucepan over medium heat. Stir occasionally until the sugar dissolves.
  • Add the bloomed gelatin to the warm milk mixture. Stir gently until the gelatin is fully dissolved; be careful not to let the mixture boil.
  • Remove from heat and let the mixture cool for a few minutes. Then whisk in the Greek yogurt and vanilla extract until smooth and creamy.
  • Divide the panna cotta mixture equally among the prepared ramekins (about 1/3 cup per ramekin). Cover each with plastic wrap and refrigerate for at least 6 hours or overnight until set.
  • About 30 minutes before serving, toss the mixed berries with the remaining 1 tablespoon of sugar. Let them sit, stirring occasionally, until they release their natural juices.
  • When ready to serve, carefully unmold each panna cotta onto a small plate by running a knife around the edges or dipping the ramekin bottoms briefly in warm water. Top each panna cotta with 1/2 cup of berries and garnish with a fresh mint leaf if desired.

Notes

Chill overnight for the best texture. Use in-season berries for maximum flavor. The panna cotta can be made up to 2 days in advance.