Yogurt Panna Cotta with Raspberry Compote

Yogurt Panna Cotta with Raspberry Compote
Photo: Levi Brown
Serves: 8


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Panna cotta:
2 cups whole milk
2 teaspoons plain, unflavored gelatin
1/4 cup sugar
2 tablespoons honey
2 cups 2% plain Greek yogurt
1 teaspoon vanilla extract
2 cups frozen raspberries, thawed
1/4 cup orange marmalade
2 teaspoons sugar
2 teaspoons finely grated lemon zest
2 teaspoons lemon juice


Prep: 10 Minutes
Cook: 5 Minutes
Chill: 2 Hours

1. Make panna cotta: Pour 1 cup milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.

2. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat; stir in gelatin mixture. Transfer to a bowl; whisk in yogurt and vanilla. Divide among 8 6-ounce ramekins. Cover with plastic wrap; chill until firm, at least 2 hours.

3. Make compote: In a pan, mix raspberries, marmalade and sugar. Stir over low heat until warm and sugar has dissolved, 2 to 3 minutes. Remove from heat; stir in zest and juice. Transfer to a bowl; cover and chill for at least 2 hours. Spoon onto panna cotta; serve.

Created date

November 2013

Nutritional Information

Calories 160
Fat 3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 27 g
Fiber 1 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 52 mg
Calcium 116 mg