Yogurt Blueberry Panna Cotta – Healthy version

Yesterday I asked on Facebook if anybody had any special requests on what to make using Greek Yogurt. The first one was something “custard” like and the second one was tsatsiki. Well, the custard request fits right into something I’ve been wanting to make for a while: Panna Cotta. 
Panna Cotta is an Italian dessert cooked with plain gelatin, cream, milk and sugar and letting it cool until it has a jello/pudding consistency. Then is topped with a fruit sauce of your choice… the options are endless! 
Of course my Panna Cotta version is a healthy one where I eliminated the full fat version milk, the cream and most of the sugar. Cutting those calories out without compromising the flavor was the key here. I used Greek Yogurt plain non-fat instead of the cream since it’s packed with protein and is still creamy enough for this type of dessert. Almond milk instead of regular milk and stevia/honey instead of white sugar… so basically I changed more than half of the recipe 😀

Without the fruit sauce it’s only about 90 calories per serving and packed with protein! Let’s be honest, knowing that this recipe is waist friendly makes you like it even more.

oh, and stay tuned for the tsatsiki 😉 

 Yogurt Blueberry Panna Cotta
Adapted from Honestly Good Life

1 cup plus 3 tablespoons of almond milk (I use the unsweetened vanilla flavor – only 40 calories per serving) 
1 envelope unflavored gelatin 
2 tbsp honey
2 tbsp stevia
1 tsp vanilla extract
2 cups fat free yogurt (I prefer Voskos)

Blueberry Jam – I made mine using the THIS method. Instead of sugar, I added less than 1/4 cup of Stevia in the Raw per each cup of blueberries. 
Fresh blueberries for garnish

In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften. 
In a saucepan, heat the remaining 1 cup of milk until is simmering but before it comes to a full boil. 
Add the vanilla and honey, stir and taste. Add more sweetener if you prefer it to be sweeter. 
Whisk in the gelatin and continue to whisk until it has completed melted into the hot milk. 
Stir in the yogurt and mix until well blended. 
Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses. 
Refrigerate for at least 3 to 4 hours. 
Add your blueberry sauce before eating. 

Share to Facebook|Pin Site Image|Tweet This Post|back to top
  • 07/19/2012 - 5:12 pm

    Bailey@Lost&Found - This sounds delicious! I love blueberries :) Thanks for sharing this recipe!


    • 07/24/2012 - 9:31 pm

      Ana C. - You’re welcome Bailey! It is quiet good! Perfect to satisfy a sweet tooth with a healthy dessert :)ReplyCancel

  • 01/22/2013 - 7:18 am

    Ashley - Hey does it matter what flavor yogurt you use or does it need to be plain? And do you use Greek or regular?ReplyCancel

    • 01/25/2013 - 9:24 pm

      ana @ fit, fun & delish! - Hi Ashley! I used plain since it has less calories (sugars) than the ones that are flavored but I guess you could use vanilla instead. Try it out and let me know how it works! Thanks for stopping by :)ReplyCancel

Your email is never published or shared. Required fields are marked *