This low-fat yogurt panna cotta with strawberries and honey is a healthier alternative to the famous dessert! Some vanilla and cinnamon make it extra flavorful and aromatic
I love strawberry panna cotta!
I love its off-white color, indicative of purity and simplicity. I love its creamy texture which is the result of the minimum amount of gelatin required in order for the cream to thicken and be able to stand gloriously on its own while still remaining creamy and velvety with an unforgettable melt in the mouth texture.
I love its wobbliness which betrays how fragile it is, and I love its warm vanilla aroma almost always accompanied by the fresh tones of a fruity sauce.
Really, I love everything about panna cotta, except the high fat content! That’s why, today, I’m posting this low calorie yogurt vanilla panna cotta with almost no fat!
The ingredients for this panna cotta with yogurt
For this recipe, you’ll need:
- Greek yogurt
- Vanilla extract
For the strawberry sauce you’ll need:
- Strawberries (fresh or frozen)
This is a delicious yogurt panna cotta recipe. The creaminess of the Greek yogurt, the aroma of the vanilla the flowery taste of the honey and the freshness of the strawberries build a delicious low-calorie and low-fat dessert.
I don’t like to compare this with the traditional Italian panna cotta made with heavy cream, because ultimately, it is a different dessert. For very special occasions the traditional panna cotta will always be more favorable. But for everyday occasions and for all the times I want to indulge myself without the guilt of extra calories, this yogurt panna cotta is perfect.
Why to use Greek yogurt for this recipe
Greek yogurt is thicker than your regular yogurt something that will help the panna cotta become more creamy.
Does Greek yogurt have gelatin?
No, plain Greek yogurt doesn’t have gelatin. It is thicker than regular yogurt because it is strained for longer time and has less moisture. This also means that it is richer in protein content.
Can you put gelatin in yogurt? Every panna cotta needs some gelatin to set (though I’ve read some older recipes that set with the addition of egg whites). The best way to incorporate the gelatin into the yogurt is to mix it with a liquid (like milk), warm it for the gelatin to dissolve and then mix it with the yogurt.
Why this is a low-calorie panna cotta
This strawberry panna cotta with yogurt is made with Greek yogurt (you can also use a 2% fat Greek yogurt) and milk instead of heavy cream, something that makes it creamy and soft but with less fat. A normal serving 5 oz (150 grams) – a little more than half a cup – has about 3 grams fat, while the same serving of a traditional panna cotta has an average of 23 grams fat.
Isn’t that a HUGE difference or what? Not to mention that because of the yogurt, each serving will give you about 12 grams of protein! You can even eat this after gym!!!
Because yogurt is a little tart, some sugar and honey are used to balance it out. If you’re extra careful about your calorie intake, you can substitute sugar with your favorite sweetener with minor changes in flavor.
Added health benefits
Real yogurt has live culture with living bacteria called probiotics. These probiotics help us maintain healthy levels of good bacteria in our intestines, support our immune system, and they’re also very useful for anyone suffering from bloating, gas or flatulence problems.
They also help to restore the good bacteria population in our guts after a course of antibiotics. Since they can be killed in high temperatures, we must be extra careful and not overheat them when we use yogurt in our cooking. This recipe is ideal for this, because only the milk is heated and then added to the yogurt.
- Make sure you choose a real Greek, live yogurt! Real yogurt has no sugar, no added flavors and no gelatin! It thickens only by the power of the yogurt culture bacteria and a straining procedure. So if you want the benefits of those probiotics, make sure there’s no gelatin or other thickening agents listed in the ingredient list
- If you want to make your life even easier, serve this panna cotta inside ramekins or glasses without unmolding it!
- This is a great dessert after a meal like this healthier baked chicken and rice.
This low-fat yogurt panna cotta with strawberries and honey is a healthier alternative to the famous dessert. Some vanilla and cinnamon make it extra flavorful and aromatic
- 1 cup (250 grams) skimmed milk (2.5% fat)
- 2 teaspoons (10 grams) unflavored gelatin
- 1/3 cup (66 grams) sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons (65 grams) honey
- 2 cups (500 grams) unflavored, Greek yogurt
- 3 teaspoons vanilla extract
- A pinch of salt
- 1 cup strawberries, chopped
- 1/2 cup (100 grams) sugar
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Lightly oil 5 ramekins 6oz (180ml) capacity or 7 ramekins 5oz (150ml) capacity (you can also serve the panna cotta in glasses – no need to oil them in this case)
Bloom the gelatin: In a small bowl pour 2 tablespoons of the cold milk, add the gelatin, stir it to combine and let it bloom.
Make the Panna Cotta: Mix the sugar and cinnamon in a small pot, add the milk and heat over medium heat until the mixture is steamy and the sugar is dissolved. Remove from the heat, add the bloomed gelatin and stir until dissolved.
Transfer the yogurt, the honey, the vanilla and the salt to a bowl and mix well. Gradually add the milk mixture while mixing with a spatula.
Fill the molds: When everything is combined, divide the mixture into the ramekins and refrigerate for 4-6 hours or until firm to the touch.
Make the sauce: Transfer the berries and the sugar to a saucepan and heat until the sugar is melted and the berries release their juices.
Transfer the cornstarch and the cold water to a small bowl and mix well. When the berries start to boil, add 1 tablespoon of the cornstarch mixture and stir until the sauce is glossy.
If you want the sauce thicker add the rest of the corn flour and stir again for 1-2 minutes. Remove from the heat and let the sauce cool.
Serve: If you choose to unmold the dessert, run a knife through the edge of the molds and heat them briefly by dipping them half-way for 10 seconds into hot water. Invert onto plates and help them unmold with the knife.
Top with the strawbbery sauce and serve.
Don’t lose it, Pin it!