Panna cotta with yogurt

Panna cotta with yogurt

Hubert Cormier
Hubert Cormier, Nutritionniste

Panna cotta is a traditional cream-based dessert. The name is of Italian origin and means cooked cream. You can make this dessert lighter by including other dairy products, such as milk and Greek yogurt. As a result, you add precious protein to this delicious dessert. Since the first step involves softening the gelatin in a base of dairy products with a little sugar, it is very easy to flavour it and create a completely different dessert each time. I love chai spices, which are rich and fragrant, so I added some to flavour the panna cotta’s base. This dessert is served with a dash of honey, crushed pistachios and pieces of fresh or poached pear.

20 min
6 servings
5 to 7 minutes
2 hours


  • 60 mL (¼ cup) cold water
  • 7 g (1 packet) gelatin
  • 500 g (2 cups) Oikos Greek Yogurt, plain 4% M.F.
  • 250 mL (1 cup) milk
  • 250 mL (1 cup) 35% M.F. cream
  • 60 mL (¼ cup) brown sugar
  • 15 mL (1 tbsp.) fresh ginger
  • 1 star anise
  • 2 sticks of cinnamon
  • 5 mL (1 tsp.) nutmeg, ground
  • 5 cardamom seeds, shelled
  • 6 cloves
  • 60 mL (¼ cup) honey
  • 60 mL (¼ cup) pistachios, crushed
  • 2 pears, fresh or poached, chopped

Nutritional value, per serving :

Calories 251 kcal
Fat 10 g
Saturated fat 5.3 g
Cholesterol 7 mg
Sodium 76 mg
Carbohydrates 34 g
Fibre 2 g
Protein 8 g

Preparation steps

  • Pour the gelatin on the  cold water and wait 15 minutes.

  • In a large bowl, combine the Oikos Greek Yogurt, half of the milk and half of the cream.

  • In a small saucepan, bring the remaining milk and cream to a boil, and then add the brown sugar and the spices.

  • Remove from heat, and then stir in the gelatin using a whisk.

  • Pour the mixture into the bowl of yogurt and mix together.

  • Pour the mixture into 4 glasses and refrigerate for at least 2 hours.

  • Garnish the panna cotta with honey, crushed pistachios and pieces of pear