Yogurt Panna Cotta, Two Ways

Yogurt Panna Cotta
Olive Oil, Sea Salt, Thyme Garnish

Fat-free Yogurt Panna Cotta
Lavender Honey
Lavender Flower Garnish

Panna Cotta is traditionally made with cream.  This version is made with non-fat Greek yogurt and non-fat kefir.

This fat-free Yogurt Kefir Panna Cotta recipe is healthy and versatile. Top with fresh fruit, fruit coulis, preserves, premium gourmet honey or olive oil! Are you wondering why bother to make a fat-free dessert then add olive oil? The unhealthy saturated fat and cholesterol are removed and replaced with healthy monounsaturated fat. And it is fabulous!

Fat-free Yogurt Kefir Panna Cotta Recipe

• 2 1/2 t. unflavored gelatin (one packet)
• 1 1/2 c. non-fat kefir
• 1 1/2 c. non-fat Greek yogurt
• 1 c. sugar
• 1/2 t. salt
• 1 t. vanilla extract

Sprinkle gelatin over 3 T. cold water, stir and let stand until softened, about 5 minutes.

Whisk yogurt in a large bowl.

Heat kefir, sugar and salt over low heat. When sugar has dissolved, remove from heat, add gelatin and vanilla then stir. Let cool slightly.

Gradually whisk the warm kefir mixture into the yogurt. Pour into ramekins or amuse bouche cups. Let come to room temperature before covering. Chill at least 6 hours.

I’m in love with these 2 oz. amuse bouche cups. This small portion is perfect for the olive oil panna cotta. Simply drizzle a small amount of top-quality fruity olive oil over the top, add a sprinkling of sea salt and fresh thyme. Unusual and  intriguing, this version rocks!

To make an elegant and completely fat-free dessert, simply drizzle lavender (or another monofloral) honey over the inverted panna cotta, garnish with lavender flowers. Both versions are heart healthy, totally satisfying and terrific for entertaining.

Not  convinced? We make a delicious whole milk/heavy cream version with a pomegranate reduction, that recipe can be found here.