Greek Yogurt Panna Cotta with Berry Compote

A light and refreshing panna cotta made with Greek yogurt, topped with a vibrant berry compote. A perfect healthy and satisfying dessert.

Prep Time

15 minutes

Total Time

30 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.18/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dessert•Salad

Cuisine:

Mediterranean

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsGreek Yogurt(Plain, full-fat or low-fat)

£2.50

0.5cupHeavy Cream

£1.20

0.3cupHoney(Or maple syrup, to taste)

£0.80

1teaspoonVanilla Extract

£0.25

1tablespoonGelatin Powder

£0.30

0.3cupCold Water

2cupsMixed Berries(Fresh or frozen (thawed))

£3.50

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsGranulated Sugar(Adjust to taste based on berry sweetness)

£0.05

Total Cost

£8.70

£2.18 per serving

Instructions

1.
In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes until softened.
2.
In a saucepan, combine heavy cream and honey. Heat over medium heat, stirring occasionally, until the honey is dissolved and the mixture is just simmering (do not boil).
3.
Remove the saucepan from the heat and whisk in the softened gelatin until it is completely dissolved.
4.
Stir in the vanilla extract.
5.
In a large bowl, whisk together the Greek yogurt and the cream mixture until smooth and well combined.
6.
Divide the mixture evenly among four small bowls or ramekins.
7.
Cover the bowls with plastic wrap, pressing the wrap directly onto the surface of the panna cotta to prevent a skin from forming.
8.
Refrigerate for at least 4 hours, or preferably overnight, until set.
9.
While the panna cotta chills, prepare the berry compote: In a saucepan, combine mixed berries, lemon juice, and sugar.
10.
Cook over medium heat, stirring occasionally, until the berries release their juices and the compote thickens slightly (about 10-15 minutes).
11.
Let the compote cool slightly before serving.
12.
To serve, spoon the berry compote over the chilled panna cotta.

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My Notes

Nutrition Information

Nutrition per serving (200g)

285 kcal / 1192 kJ

Carbs

26g

10% of RDA

Fat

14g

20% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

23 g

26% of RDA

Sodium

65 mg

3% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a smoother panna cotta, strain the mixture through a fine-mesh sieve before pouring it into the bowls.

If using frozen berries, make sure to thaw them completely and drain any excess liquid before making the compote.

The sweetness of the berry compote can be adjusted based on your preference. Add more or less sugar as needed.

Pairing Context: This dessert is designed to follow a light Mediterranean salad, such as a Greek Salad or a Quinoa Salad with Lemon-Herb Dressing. The panna cotta's creamy texture and the compote's sweet and tart flavor cleanse the palate and provide a satisfying, yet not overly heavy, conclusion to the meal.

Cooking Equipment

Saucepan

Small Bowls or Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Mediterranean Quinoa Salad with Lemon-Herb Dressing

A vibrant and flavorful dairy-free lunch packed with plant-based protein and healthy fats. This salad is perfect for meal prepping or a quick and easy lunch.

40 minutes

4 servings