Greek Yogurt Panna Cotta

Panna cotta means cooked cream in Italian; this version folds tangy Greek yogurt into the classic set cream. Honey and lemon zest brighten each spoonful, topped with berries and crunchy pistachios.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 295 cal
• 11g protein
• 28g carbs
• 16g fat
• 2g fiber

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Ingredients

• 1 1/2 cups plain whole-milk Greek yogurt
• 1 cup heavy cream
• 1/3 cup honey
• 1 tsp vanilla extract
• 2 1/4 tsp (1 packet) unflavored powdered gelatin
• 3 tbsp cold water
• 1 tsp fresh lemon zest
• 1 cup fresh strawberries or cherries, sliced
• 2 tbsp extra honey for drizzling
• 2 tbsp chopped pistachios or toasted almonds

Instructions

1. 1Place the cold water in a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom undisturbed for 5 minutes until it looks spongy and has absorbed the water.
2. 2In a small saucepan combine the heavy cream and honey. Warm over medium-low heat, stirring constantly, just until the honey dissolves and the mixture is steaming hot but not boiling, about 3 to 4 minutes.
3. 3Remove the cream from heat. Add the bloomed gelatin and whisk vigorously for 30 to 60 seconds until the gelatin is completely dissolved and no granules remain.
4. 4In a medium bowl whisk the Greek yogurt, vanilla, and lemon zest until smooth. Slowly pour the warm cream mixture into the yogurt while whisking constantly so it stays silky and does not curdle.
5. 5Divide the mixture evenly among four 6-ounce ramekins or small glasses. Tap each gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate at least 4 hours or overnight until fully set and jiggly.
6. 6When ready to serve, run a thin knife the edge of each ramekin if you want to unmold onto plates; otherwise serve straight from the cups.
7. 7Top each panna cotta with a spoonful of sliced fresh strawberries or cherries. Drizzle lightly with extra honey and finish with a sprinkle of chopped pistachios or toasted almonds.
8. 8Serve chilled. The panna cottas keep covered in the refrigerator up to 3 days, making them ideal for summer entertaining.