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Indulge in the Lightness of Yogurt Panna Cotta with Macerated Berries

If you’re looking for a dessert that’s both indulgent and light, Yogurt Panna Cotta with Macerated Berries is the perfect choice! This creamy, smooth panna cotta made with Greek yogurt is a refreshing twist on the traditional panna cotta. Topped with sweetened, macerated berries, it’s a dessert that’s as beautiful as it is delicious. The tangy yogurt and the juicy berries balance each other perfectly, making this a great option for any occasion, whether it’s a summer dinner party, a light after-meal treat, or a special way to end a celebration.

Why Yogurt Panna Cotta with Macerated Berries Is a Healthy Dessert Option

The addition of Greek yogurt in this panna cotta gives it a protein boost and makes it a more nutrient-rich option compared to traditional versions made with heavy cream. Greek yogurt is also packed with probiotics, which are great for gut health. The berries on top not only add vibrant color but also bring a burst of antioxidants, fiber, and vitamins. The sweetness in this dessert comes from sugar and the natural sugars in the berries, making it a lighter choice without sacrificing flavor. It’s also easy to prepare ahead of time, giving you more time to enjoy your meal!

For more on the health benefits of Greek yogurt, check out this Healthline article on the benefits of Greek yogurt.

Ingredients for Yogurt Panna Cotta with Macerated Berries

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

How to Make Yogurt Panna Cotta with Macerated Berries — Step by Step

Prepare the ramekins:
Spray 8 (4-ounce) ramekins with nonstick spray to ensure that the panna cotta unmolds easily later.
Prepare the gelatin:
In a small bowl, pour 3 tablespoons of milk and sprinkle the unflavored gelatin over the top. Let it sit for about 10 minutes to allow the gelatin to bloom.
Heat the milk and dissolve gelatin:
In a small saucepan, heat the remaining 1 1/4 cups of milk and 5 tablespoons of sugar over medium heat, stirring occasionally. Once the milk is warm, add the gelatin mixture and stir until both the sugar and gelatin are completely dissolved. Be careful not to boil the mixture.
Whisk in yogurt and vanilla:
Remove the milk mixture from the heat and let it cool slightly. Then, whisk in the Greek yogurt and vanilla extract until smooth and well combined.
Divide the panna cotta mixture:
Divide the yogurt mixture equally among the prepared ramekins, using about 1/3 cup per ramekin. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, until set.
Macerate the berries:
About 30 minutes before serving, combine the mixed berries with the remaining 1 tablespoon of sugar in a medium bowl. Stir occasionally with a rubber spatula to help release the juice from the berries. Let them sit for at least 10 minutes to macerate and develop a syrupy consistency.
Unmold and serve:
To serve, gently unmold each panna cotta by running a knife around the edges, inverting each ramekin onto a small plate. Top each panna cotta with about 1/2 cup of the macerated berries and garnish with fresh mint leaves, if desired.

Preparation Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours, 25 minutes (or overnight)
Servings: 8 servings

This dessert is perfect for prepping ahead of time, leaving you with minimal work before serving!

Nutritional Information Per Serving

Calories: 150 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 50 mg
Potassium: 250 mg
Fiber: 4 g
Sugar: 21 g

The yogurt provides a good source of protein, while the berries add fiber and antioxidants to make this a well-balanced, light dessert.

Nora’s Tips for the Best Yogurt Panna Cotta with Macerated Berries

Use a variety of berries: Don’t be afraid to mix up the berries! Try using blueberries, strawberries, or even blackberries for variety.
Make ahead: This dessert is perfect for making ahead of time. The panna cotta can be chilled overnight, and the berries can be macerated a few hours before serving.
Use a silicone mold: If you don’t have ramekins, you can also use silicone molds for easy removal of the panna cotta.
Add a zest of lemon: For an extra zing, try adding a bit of lemon zest to the panna cotta mixture or the berry topping.

For more delicious and healthy dessert recipes, check out my Almond Cake or Flourless Cheesecake Brownies.

Try Yogurt Panna Cotta with Macerated Berries and Share Your Thoughts!

I hope you love this Yogurt Panna Cotta with Macerated Berries as much as I do! It’s light, creamy, and bursting with fresh berry flavor. If you try it, I’d love to hear how it turned out or see your panna cotta creations on Instagram. Don’t forget to tag me!

Did you try this Yogurt Panna Cotta with Macerated Berries? I’d love to hear how it turned out or see your beautiful panna cotta on Instagram! For more sweet, healthy dessert recipes, check out my Flourless Cheesecake Brownies.

Yogurt Panna Cotta with Macerated Berries

The yogurt provides a good source of protein, while the berries add fiber and antioxidants to make this a well-balanced, light dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Calories 150 kcal

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

Prepare the ramekins:
Spray 8 (4-ounce) ramekins with nonstick spray to ensure that the panna cotta unmolds easily later.
Prepare the gelatin:
In a small bowl, pour 3 tablespoons of milk and sprinkle the unflavored gelatin over the top. Let it sit for about 10 minutes to allow the gelatin to bloom.
Heat the milk and dissolve gelatin:
In a small saucepan, heat the remaining 1 1/4 cups of milk and 5 tablespoons of sugar over medium heat, stirring occasionally. Once the milk is warm, add the gelatin mixture and stir until both the sugar and gelatin are completely dissolved. Be careful not to boil the mixture.
Whisk in yogurt and vanilla:
Remove the milk mixture from the heat and let it cool slightly. Then, whisk in the Greek yogurt and vanilla extract until smooth and well combined.
Divide the panna cotta mixture:
Divide the yogurt mixture equally among the prepared ramekins, using about 1/3 cup per ramekin. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, until set.
Macerate the berries:
About 30 minutes before serving, combine the mixed berries with the remaining 1 tablespoon of sugar in a medium bowl. Stir occasionally with a rubber spatula to help release the juice from the berries. Let them sit for at least 10 minutes to macerate and develop a syrupy consistency.
Unmold and serve:
To serve, gently unmold each panna cotta by running a knife around the edges, inverting each ramekin onto a small plate. Top each panna cotta with about 1/2 cup of the macerated berries and garnish with fresh mint leaves, if desired.