Yogurt Panna Cotta with Raspberry Compote

pannacotta Photo: Levi Brown


  • 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.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Serves: 8

Nutritional Information

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