Panna cotta is a quintessential Italian dessert defined by its quality of ingredients and simplicity. I have featured panna cotta previously but made it more complex by including cream cheese and lime. I wanted to feature the perfect 5 minute dessert that takes only 4 ingredients to make. The best part is that it includes wholefoods, no artificial sweeteners, is gluten free and requires no baking. It pairs with whatever seasonal fruit happens to be around or can be served with a number of sauces including a sweet red wine syrup. Now that’s flexible.
I decided to make a yogurt panna cotta, so that we could benefit from all the healthy probiotics of yogurt and use only natural unprocessed sugars. The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.
Panna cotta is often made using full fat cream, but I maintained the creaminess by using yogurt and reducing the cream to 10% milk fat. Now be warned! There are many “low fat” versions of panna cotta out there, but remember there are many health benefits to including healthy fat. Low fat yogurt is full of fillers and thickeners. If you’re really are worried about the fat content using 10% cream, whole milk can be substituted instead. I’ve included a really interesting article about milk from Sarah at The Healthy Home Economist, so make sure and check that out.
I wanted to pair this fast, flavorful dessert with wild seasonal berries. Since blackberries are in abundance, I’ll take advantage of all their antioxidant qualities while I’m at it.
Note: Feel free to double this recipe. You’ll wish you had!
Honey Yogurt Panna Cotta
- 2 tsp gelatin
- 1/4 cup cold water
- 1 cup of plain yogurt (not low-fat)
- 1 cup of 10% half and half
- 1/4 cup honey (this can be increased to 1/3 cup if you have a need for real sweetness)
Sprinkle the gelatin over the water and allow it to soften for 5 to 10 minutes. Meanwhile, in a small pot, dissolve the honey with the cream over medium heat until it becomes hot to the touch and the honey has dissolved. In a medium sized bowl, add the gelatin and the cream. Stir until combined. Add the yogurt to the cream mixture and stir until smooth and well combined. Place a 1/2 cup mixture into 4 ramekins or small bowls. Refrigerate for a minimum of 2 hours, but 3 or 4 is best. It will become the density of a custard. Serve with your favorite fruit or topping.
For Blackberry Syrup recipe click here.
I’m sharing this with What’s Cooking Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Simple Lives Thursdays, Pennywise Thursdays, Full Plate Thursday’s, Food Friday, Fat Camp Friday, Simply Delish Saturday and Foodie Friday .
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Check out the Real Food Forager for other great grain free recipes.