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Yogurt Panna Cotta with Raspberry Compote

Health DECEMBER 2013

  • Yield: Serves: 8
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • Chill:2 Hours


  • 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
  • Compote:
  • 2 cups frozen raspberries, thawed
  • 1/4 cup orange marmalade
  • 2 teaspoons sugar
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons lemon juice


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.

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7g
  • Carbohydrate: 27g
  • Fiber: 1g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 52mg
  • Calcium: 116mg

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Yogurt Panna Cotta with Raspberry Compote recipe