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Raspberry Panna Cotta

Raspberry Panna Cotta


  • 1/4 cup lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 cup low-fat milk
  • 1 cup cream
  • 1/2 cup sugar
  • 1 cup plain Greek yogurt
  • 1 splash vanilla extract
  • Zest of 1 lemon
  • 1 cup frozen raspberries
  • 1/2 cup raspberry puree
  • 1/4 cup sugar
  • 1/4 cup honey


    For the panna cotta:

    1. Dissolve gelatin and lemon juice in small bowl for several minutes until soft.
    2. Heat milk and cream in small saucepan over medium heat until just boiling.
    3. Add sugar, yogurt, vanilla, and lemon zest to milk mixture and stir until sugar is dissolved.
    4. Divide into 6 ramekins or glasses, and refrigerate several hours until firm.

    For the raspberry topping:

    1. Make raspberry puree by pressing thawed frozen raspberries through a fine mesh strainer to remove seeds.
    2. Add all ingredients into a microwave safe bowl, and heat for 30 seconds until softened.
    3. Stir well and gently spoon over set panna cotta.
    4. Chill before serving.


    • Recipe by McKenzie Hall, R.D., co-founder, Nourish RDs.

    Nutrition Information

    Per serving: 360 kcal cal., 16 g fat (10 g sat. fat), 50 g carb., 3 g fiber, 45 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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