Description

This Easy Greek Yogurt Panna Cotta is a light and creamy no-bake dessert that replaces traditional cream with Greek yogurt and milk for a healthier twist. The panna cotta is delicately flavored with lemon zest and juice, set with gelatin, and paired with thyme macerated fresh berries for a refreshing, aromatic finish. Perfect for hot summer days, this elegant yet simple dessert requires minimal cooking and refrigeration time.

Ingredients

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Panna Cotta

2 3/4 cups milk (660 ml)
2 1/2 tsp powdered gelatin
3/4 cup sugar (150 g)
1 tsp lemon zest (or 1/2 vanilla pod, scraped out)
Oil for oiling the molds
1 1/3 cups Greek yogurt (350 g, plain)
2 tbsp lemon juice

Thyme Macerated Berries

300 g mixed berries (approx. 11 oz, chopped strawberries included)
2 tsp fresh thyme leaves, minced
1/2 lemon, juice only
1 tbsp granulated sugar
Pinch of salt

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Instructions

Bloom the Gelatin: Place 60 ml of milk in a small bowl and sprinkle the powdered gelatin over it. Let it sit for a few minutes to soften.
Heat Milk and Sugar: In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or vanilla pod). Place over medium heat and stir until the sugar dissolves. Increase heat to medium-high and bring it just to a boil, then remove from heat immediately.
Dissolve Gelatin: Stir the softened gelatin mixture into the hot milk mixture. Whisk gently until the gelatin is fully dissolved. Set the mixture aside to cool to tepid (just warm to the touch).
Prepare Molds: Lightly brush six molds (180 ml or 3/4 cup capacity each) with oil to ensure easy release of the panna cotta later.
Combine Yogurt and Milk Mixture: Whisk the Greek yogurt in a large bowl until smooth. Strain the milk and gelatin mixture through a fine mesh sieve into the yogurt, pressing on the lemon zest or vanilla to extract all flavor. Stir gently to combine, avoiding adding too much air. Add the lemon juice and stir again.
Chill Panna Cotta: Pour the combined mixture evenly into the prepared molds. Refrigerate for at least 6 hours or up to 2 days until fully set.
Macerate Berries: In a small mixing bowl, combine the chopped berries, minced thyme, lemon juice, granulated sugar, and a pinch of salt. Toss gently with your hands to coat the berries evenly. Let the berries macerate at room temperature for 10-15 minutes while the panna cotta sets.
Unmold and Serve: To serve, run a knife around the edges of each panna cotta to loosen it. Invert each mold onto a plate, holding the mold firmly and shaking gently to release. Spoon the thyme macerated berries over the panna cotta and serve immediately.

Notes

This recipe uses Greek yogurt and milk instead of cream, making it a lighter version of classic panna cotta.
Thyme adds a subtle earthy flavor to the sweet berries, balancing the citrus notes for a fresh summer dessert.
Ensure the gelatin is fully dissolved and the milk mixture is not too hot before adding to yogurt to prevent curdling.
Oiling the molds lightly is key in allowing smooth unmolding without breaking.
Make the panna cotta up to 2 days in advance for convenience and allow berries to macerate just before serving for maximum freshness.

Nutrition

Serving Size: 1 serving (1 panna cotta with berries)
Calories: 280 kcal
Sugar: 18 g
Sodium: 50 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 15 mg