Yogurt Panna Cotta Recipes

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YOGURT PANNA COTTA



Yogurt Panna Cotta image

For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

Steps:

  • In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
  • In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
  • Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

Steps:

  • In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
  • Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE



Yogurt Panna Cotta with Blueberry Compote image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/2 cups milk
1 cup sugar
1/2 orange, zest peeled in a strip and juiced
1/2 lemon, zest peeled in a strip and juiced
1/4 vanilla bean, split
4 sheets gelatin
3/4 cup live active cultured yogurt (no starch or gelatin types)
1 1/2 cups heavy cream, whipped
1 pint blueberries
2 tablespoons sugar
1 tablespoon orange juice
1 tablespoon lemon juice

Steps:

  • In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
  • Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
  • To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.

YOGHURT PANNA COTTA



Yoghurt panna cotta image

I love a good panna cotta. These are so utterly easy to make and great for a party. The blend of cream & yoghurt means they're fresh and elegant, and with the combination of delicate fruit and crunchy biscuits to dip each spoonful into, every mouthful is absolute bliss.

Provided by Jamie Oliver

Categories     Dinner Party     Fruit

Yield 12

Number Of Ingredients 9

3 leaves of gelatine
400 ml single cream
100 g golden caster sugar
2 teaspoons vanilla bean paste
400 g Greek-style yoghurt
400 g strawberries
4 tablespoons elderflower cordial
2 sprigs of mint
shortbread or ginger nut biscuits, to serve

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
  • GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
  • ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
  • TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers - the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.

Nutrition Facts : Calories 155 calories, Fat 8.2 g fat, SaturatedFat 5.3 g saturated fat, Protein 4.7 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 16.4 g sugar, Sodium 0.1 g salt, Fiber 1.3 g fibre

YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES



Yogurt Panna Cotta with Rose-Scented Raspberries image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

1 pint fresh raspberries or 1/2 packet frozen raspberries, thawed
2 tablespoons confectioners' sugar, sifted
1 teaspoon rosewater
Panna Cotta
3/4 cup heavy cream
1/4 cup superfine sugar
1/2 vanilla bean, sliced lengthwise
1 1/2 sheets or leaves unflavored gelatin
Cold water, for gelatin
1 cup nonfat yogurt

Steps:

  • For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
  • For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
  • Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
  • Photo credit: Petrina Tinslay Photography

YOGURT PANNA COTTA (LOW FAT)



Yogurt Panna Cotta (Low Fat) image

Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.

Provided by Ninna

Categories     Gelatin

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups fat free Greek yogurt, unsweetened
1/2 cup low-fat buttermilk
1 1/4 teaspoons gelatin
2 tablespoons water
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • In a medium mixing bowl, whisk together yoghurt and buttermilk.
  • In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
  • Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
  • To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
  • Serve the panna cotta with a raspberry puree or simply with some fresh fruit.

Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.3, Cholesterol 3.1, Sodium 104.5, Carbohydrate 14.9, Sugar 14.9, Protein 6.9

CHOCOLATE YOGURT PANNA COTTA



Chocolate Yogurt Panna Cotta image

Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.

Provided by sheepdoc

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 cups milk, divided
1 (1/4 ounce) package unflavored gelatin
1 teaspoon vanilla extract
1/4 cup Hersheys Chocolate Syrup
sugar (optional)
2 cups plain Greek yogurt

Steps:

  • Add gelatin to 1/4 cup milk in a small bowl and let soften.
  • Heat 1 cup milk to just below the boiling point.
  • Stir in vanilla and chocolate syrup.
  • Taste and add sugar if desired.
  • Whisk in gelatin and milk mixture until gelatin dissolves.
  • Remove from heat and stir in yogurt until smooth.
  • Refrigerate 3-4 hours before serving.

Nutrition Facts : Calories 73.3, Fat 2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 36.3, Carbohydrate 10.6, Fiber 0.3, Sugar 6.3, Protein 2.9

ROSE AND YOGURT PANNA COTTA



Rose and Yogurt Panna Cotta image

Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.

Provided by Tailor, Nashville, TN

Categories     Bon Appétit     Dessert     Yogurt     Pistachio     Milk/Cream     Peanut Free     Soy Free     Vegetarian     Custard     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 9

½ cup raw pistachios
1 envelope unflavored powdered gelatin (about 2½ tsp.)
1½ cups plain Greek yogurt
1 Tbsp. rose syrup
1¼ cups heavy cream, divided
½ cup sugar
1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)
½ cup golden raisins
Blackberries (for serving; optional)

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then coarsely chop. Set nuts aside.
  • Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
  • Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
  • Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you'd like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
  • If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
  • To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
  • Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.

HONEY-YOGURT PANNA COTTA



Honey-Yogurt Panna Cotta image

In Italian, the name for this custardlike dessert means "cooked cream."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h30m

Number Of Ingredients 7

2 cups heavy cream
1/4 cup sugar
1 vanilla bean (or 1/2 teaspoon vanilla extract)
1 envelope (1/4 ounce) unflavored gelatin
1 cup plain low-fat yogurt
1/2 cup honey, plus more for serving
1/8 teaspoon salt

Steps:

  • Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
  • Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
  • Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
  • Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
  • Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
  • To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

YOGURT PANNA COTTA WITH FRESH PLUMS



Yogurt Panna Cotta with Fresh Plums image

Provided by Rochelle Palermo

Categories     Milk/Cream     Dessert     Backyard BBQ     Plum     Summer     Chill     Party     Simmer     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 14

Panna cotta:
Canola oil
2 tablespoons water
2 tablespoons fresh lemon juice
2 1/2 teaspoons unflavored gelatin
2 1/4 cups plain whole-milk yogurt (preferably organic)
1 3/4 cups heavy whipping cream, divided
3/4 cup sugar
Plums:
6 small ripe plums, thinly sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
Test-kitchen tip: If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to slice the panna cotta into wedges.

Steps:

  • For panna cotta:
  • Lightly coat inside of 9-inch cake pan with 1 1/2-inch-high sides with canola oil. Combine 2 tablespoons water and lemon juice in small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 15 minutes. Whisk yogurt and 3/4 cup cream in large bowl. Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves. Add cream-gelatin mixture to yogurt mixture; whisk to blend. Pour mixture into cake pan. Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
  • For plums:
  • Combine plums, sugar, lemon juice, and lemon peel in medium bowl; toss to coat. Let stand at room temperature until juices form, tossing occasionally, about 30 to 45 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
  • Using small knife, cut around panna cotta to loosen edges. Fill large bowl with 1 inch of hot water. Dip bottom of pan into hot water to help loosen. Place dessert platter upside-down atop pan; invert panna cotta onto platter. Carefully lift off pan and allow panna cotta to settle onto platter.
  • Cut panna cotta into wedges. Divide among plates. Serve with plum mixture.

CHAMOMILE-YOGURT PANNA COTTA



Chamomile-Yogurt Panna Cotta image

Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h30m

Number Of Ingredients 7

1 1/4 cups 2 percent milk, divided
2 chamomile tea bags
1/2 vanilla bean, split and scraped
1/4 teaspoon coarse salt
1 tablespoon unflavored powdered gelatin
1/4 cup honey, plus more for drizzling
2 cups homemade yogurt or store-bought plain low-fat yogurt

Steps:

  • Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
  • Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
  • Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

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Peel the kiwifruit. Chop the kiwifruit and the strawberries into small ½ cm cubes and add them to a bowl. Sprinkle over the lemon zest, the lemon juice and the shredded mint. Toss to coat. Store the fruit in the refrigerator until the panna cotta is ready to serve. When ready to serve, spoon the fruit over the panna cotta.
From homegrownhappiness.co.nz


YOGURT PANNA COTTAS WITH HONEY RECIPE - MARISA CHURCHILL | FOOD …
Step 2. In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 …
From foodandwine.com


VANILLA AND YOGHURT PANNA COTTA WITH POMEGRANATE JELLY RECIPE
Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Meanwhile, put the yoghurt in a ...
From bbc.co.uk


EASY HEALTHY YOGURT PANNA COTTA RECIPE – PERFECT FOR SUMMER
And scattering them along the center of the plate. Then once the panna cotta has set, simply turn it over and place it on the end of the plate sitting flat on the biscuit crumbs. To finish, gently spoon the compote on one end of the panna cotta (facing the biscuit trail), so that the compote and its fruit run down the side.
From whiskmefree.com


YOGURT PANNA COTTA - NOURISHED KITCHEN
2015-05-29 Making Yogurt Panna Cotta. Gelatin gives panna cotta its characteristic bounce, and gelatin needs time to set. So begin making this recipe the day before you plan to serve it. You'll start first by softening, or blooming, your gelatin in a bowl with warm water. Next, you'll warm the cream and honey together, and then whisk in the gelatin. Then ...
From nourishedkitchen.com


CREAMIEST PANNA COTTA RECIPE (GELATIN-FREE)
Instructions. Preheat the oven to 280 degrees F (140 C). Prepare a tray with 6 six ounce ramekins. Add 3 tablespoons of water to a pot with a lid and then add the sugar into the middle of the pot. Cover with a lid and bring the mixture to a boil. Continue to boil with the lid on until the sugar has completely melted.
From norecipes.com


YOGURT PANNA COTTA WITH LEMON CURD - GLORIOUS TREATS
2012-07-12 Panna Cotta. Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist. In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil. Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey.
From glorioustreats.com


YOGURT PANNA COTTA | OREGONIAN RECIPES
2009-07-07 Ingredients. 2 tablespoons cool water. 2 1/4 teaspoons (about one .25-ounce package) unflavored gelatin. 1 cup whipping cream. 1/2 cup granulated sugar
From recipes.oregonlive.com


GREEK YOGURT PANNA COTTA - DAIRY DIARY
Instructions. 1. Put the gelatine in a small bowl, cover with cold water and leave to soak for 5 minutes. 2. Lightly oil four 150ml (¼ pint) ramekins. 3. Put the yogurt and honey in a small pan and heat gently, stirring constantly, but take off the heat before it comes to the boil. 4. Pour off the cold water from the gelatine and add 2 ...
From dairydiary.co.uk


YOGURT PANNA COTTA * — COOKING GOD'S WAY
2 teaspoons unflavored gelatin. 1 1/3 cup whole milk or cream, divided. 1 cup plain whole milk yogurt. 1 teaspoon vanilla extract. Pinch (1/16 tsp.) NuNaturals Stevia Powder, or other stevia to taste. Add 1/3 cup of the cold milk (or cream) to a small bowl and sprinkle gelatin evenly over top. Set aside to let soften “bloom” for 10 minutes.
From cookinggodsway.com


A LIGHTER RECIPE FOR PANNA COTTA (WITH VANILLA) - HEALTHY LITTLE …
In a medium saucepan, heat heavy cream, whole milk, maple syrup and pure vanilla extract at medium- low heat. DO NOT simmer or boil. As soon as it starts simmering, remove from heat. Add softened gelatin sheets and let them melt. In a separate bowl, mix greek yogurt until it's a bit softer, then gradually add the hot cream mixture and incorporate.
From healthylittlecravings.com


SIMPLE PANNA COTTA WITH YOGURT AND RASPBERRY SAUCE RECIPE
2022-02-05 Using a spoon, mash the berries with the back of a wooden spoon. Lower the heat to medium-low and simmer for 5 minutes. Over a bowl or 2 cup measuring cup, strain the raspberry sauce through a fine-mesh strainer. Discard the seeds. Cover and refrigerate the raspberry sauce until ready to serve.
From gittaskitchen.com


PEACH YOGURT PANNA COTTA - GARLIC & ZEST
2018-01-24 In a small bowl, combine the yogurt and remainder of the heavy cream, schnapps (if using) and whisk. Add the gelatin-cream mixture and whisk until well combined. Ladle the custard into prepared ramekins and refrigerate 2-3 hours or overnight. In a small bowl combine the honey and peaches and set aside to macerate for 15-20 minutes.
From garlicandzest.com


STRAWBERRY PANNA COTTA WITH YOGURT (LOW FAT RECIPE)
2017-01-12 This is a delicious yogurt panna cotta recipe. The creaminess of the Greek yogurt, the aroma of the vanilla the flowery taste of the honey and the freshness of the strawberries build a delicious low-calorie and low-fat dessert. I don’t like to compare this with the traditional Italian panna cotta made with heavy cream, because ultimately, it ...
From thehungrybites.com


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