Yogurt Panna Cotta with Blueberry Sauce {Recipe}

Panna Cotta (Italian for “cooked cream”) is a delicious, smooth, custard-like dessert.  The description I gave my husband (who had never heard of panna cotta) was that it’s like a cross between jello and pudding.  One of my favorite things about panna cotta is that it can be flavored and dressed countless ways.  I’ve had delicious variations that were flavored with orange, lemon, and as I’m sharing today, blueberry.  I’m sure you’ll be seeing a few more variations from me soon, as I had forgotten until recently how delicious and refreshing panna cotta can be.

Yogurt Panna Cotta

Adapted from Italian Food Forever

3/4 cups skim milk*

1/2 cup heavy cream*

1 envelope unflavored gelatin

1 teaspoon vanilla extract

1/4- 1/3 cups honey (or sugar)

2 cups plain Greek yogurt (I used non fat)

*I used both skim milk and heavy cream because that’s what I had on hand, you can use all skim milk (a total of 1 1/4 cups, 2% milk, or whole milk)

Directions ~

1.  Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top.  Set aside while the gelatin becomes moist.

2.  In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.

3.  Add vanilla and 1/4 cup of honey, stir and (carefully) taste.  If you would like, add a bit more honey. (I used 1/3 cup total)

4.  Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.

5.  Remove pan from heat, and stir in 2 cups greek yogurt.  Stir until fully combined.

6.  Pour final mixture into small glasses, bowls, or ramekins.  Place in refrigerator for 3-4 hours.  The panna cotta will keep well for 2 days.  (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)

*If you are making the blueberry sauce (as shown), I added a bit of blueberry sauce into the bottom of each glass, and let it set a bit before adding the panna cotta.  When you pour in the panna cotta, pour very gently and slowly at first, to not displace the sauce too much.  Fill your glasses or dishes about 3/4 full with panna cotta, then put in the refrigerator to set.  Top with a little additional blueberry sauce and fresh blueberries before serving (or anytime after the panna cotta has set).

Blueberry Sauce

*This is what I used, but there are about a thousand different ways to dress panna cotta.  Feel free to experiment.

1/2 cup good quality blueberry jam (I like Trader Joe’s store brand)

3/4 cup fresh or frozen blueberries (if using fresh, add about 1 Tablespoon water)

Warm jam and blueberries in a small sauce pan.  Mix until fully combined and hot.  Allow to cool slightly before using.

This yogurt panna cotta could be a delicious treat for breakfast, or as a cool and refreshing dessert.



  1. GLory these are so pretty! I just want to come over and have one with you!! You are a talented lady!!!! 😉

  2. I can't wait to try this. Snow is on the way so I want to curl up on the couch with this tomorrow. Thanks for sharing.

  3. Hmmmmmmm, yummy. My hubby would love this. Lee x

  4. Stunning looking dessert.

  5. oh that looks really good, I would add chocolate sauce!

  6. How funny you just posted this. I made it Tuesday night for some friends.

  7. I still have yet to make panna cotta! And it sounds so lovely. This needs to change.

  8. Mmmmmmm this looks so yummy!! I will have to remember to try this recipe!!

    Carsedra of:


  9. I love Panna Cotta! I have never even considered making it at home. This looks SO delicious 🙂

  10. I've always wanted to try this! Both taste and make it, I've never had it. It looks delish!

  11. I've never had panna cotta, but I've always thought it looked amazing. This is beautiful!! I love the contrast with the blueberries!!

  12. This is one of my favorite desserts, my Mom tops hers with fresh raspberries and it is so yummy. I'll have to try your version. Oh, and your lemon bread is one of our favorite treats!

  13. Beautiful dessert ^^

  14. your pictures are really beautiful, the panna cotta simpky looks delicious

  15. I love Panna Cotta. It's one of my favorite desserts. But never tried it at home. And now I will definitely try your recipe.
    Also love the idea of serving them is this small shot glasses. Can became a stylish dessert to serve to your guests on an Italian dinner :-))

  16. Glory, I am so inspired by your blog and wanted you to know how much I enjoy your simplistic approach to your photographs and styling of your desserts. You have a great eye, keep up the beautiful work and good for you for finding this blog to express your creativity and passion for sweets! I would love to share photos of my cookies one day!

  17. My first try at making panna cotta was with the Daring Bakers challenge; epic failure. Yours looks perfect and I think I might try again. Thanks for the inspiration.

  18. I'm a sucker for blueberries and anything served in a shot sized glass. These look divine!

  19. This is without a doubt my favorite dessert. ESPECIALLY sweetened with honey. How I wish you could mail this.

  20. Yum! I want one…hmmmm, I've got blueberries,milk,cream, yogurt…gotta go run to the store for the gelatin! Thanks!

  21. This recipe looks really great! Thanks for sharing it!

  22. I love how easy and elegant the panna cotta is! Must try this some time!


  23. LOVE all these blueberries! I have them in my post today too 🙂

  24. The panna cotta looks stunning… and one gets to play with the topping! 🙂

  25. Looks great! The blueberries make such a pretty topping.

  26. Panna cotta is one of those easily forgotten dessert for some reason. I'm a huge fan of it though. I love just plain vanilla bean. Your version looks so yummy!

  27. just what I was looking for! looks delicious! by any chance do you know how many servings this recipe has? I’m trying to see if it there will be enough for our dinner guests.

    • The total recipe yields about 3 1/2 cups of panna cotta, so it depends on the size dishes you use. If you put about 1/2 cup of panna cotta in each dish, then you’ll get about 7… if you do a larger serving, probably about 4-5.

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  29. This looks delicious and healthy if made without cream! Yum yum. I am an avid home cook/baker and love to make new things from scratch! I will definitely be trying this recipe. One question; you say you used nonfat yogurt in your recipe, but yogurt without the fat to bind it usually splits when heated. How do you keep it from splitting when you add it to the milk? Is the whisking of the gelatin into the hot milk enough to cool it down so the yogurt won’t split? Just curious. I’ve tried cooking with nonfat yogurt before, with pretty icky results. Usually, if I’m gonna apply heat, I use the low fat. Thoughts?

    • Angela- I have only made the recipe as listed, and had no problems. Please note that the yogurt should be greek yogurt, which is much thicker than regular yogurt. Also, the yogurt is not being heated too much, since the cooking is mostly done to the milk, cream and sugar, and the yogurt is added after the milk is off the heat. Give the recipe a try and let me know how it works for you.

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  31. Hey there I am so grateful I found your website, I really found you by
    accident, while I was looking on Aol for something else, Nonetheless I am here now and would
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  32. Your site is lovely. I love blueberries and panna cotta, I cannot wait for spring and fresh fruit!

  33. I have to say…I’ve made this twice now…and it’s absolutely wonderful!

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  37. How many gram / teaspoon is one envelop of gelatin? 🙂

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  39. I love pana cotta and love this recipe! Not overly sweet and not too heavy on the cream!
    It’s perfection for dessert or breakfast

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