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Yogurt Panna Cotta

Yogurt panna cotta is a delicious, healthy, breakfast or light dessert with a little tang, perfect for hot summer days! It’s a must-try for yogurt lovers.

Jars of yogurt panna cotta with blueberries in them.

Have you ever had the pleasure of eating panna cotta?

It’s an Italian dessert that’s made by thickening cream and flavorings with gelatin.

The texture is better experienced than described, but here goes. It’s similar to pudding, but smoother.

In fact, it’s kind of like a cross between jello and pudding. In a very good way. 

Today I’m going to share my recipe for a creamy Yogurt Panna Cotta. The yogurt adds just a hint of tang, plus the benefits of good-for-you probiotics!

Let me show you how to make it…


All of the ingredients to make yogurt panna cotta out on the counter.

First, here’s everything you’ll need:

  • 2 1/2 Teaspoons Gelatin: I like to buy gelatin in a tub since it’s easier to measure out. I’ve used both Great Lakes Gelatin and Vital Proteins Gelatin – both work great!
  • Salt: You only need a little bit to draw out the other flavors! I use unrefined sea salt, which contains less sodium than table salt. So if you opt for table salt, you may want to reduce the amount slightly.
  • 1 Cup Cream: In my opinion, a good panna cotta is made with cream. You can either use whipping cream or heavy cream. 
  • 1 1/2 Cups Yogurt: I used plain whole milk yogurt, but I’ve also use a Greek-style yogurt with success. Of course a Greek yogurt panna cotta will be higher in protein. 
  • 6 Tablespoons Pure Maple Syrup: I love to use maple syrup to sweeten this, especially since it helps to dissolve the gelatin! My version contains less “sugar” than traditional panna cotta, so keep that in mind.
  • 2 Tablespoons Water: You can use room temperature or cold water.
  • 1 Teaspoons Vanilla Extract: Here’s where the flavor comes in! You can mix up the flavor combinations by substituting almond extract for the vanilla, or adding the zest of a lemon. See recipe notes for instructions.

Mixing Kalona SuperNatural yogurt with a spoon.


Let’s pause a moment and chat about yogurt.

I love feeding my family Kalona SuperNatural whole milk yogurt because of all the benefits.

Not only does it contain 4 different strains of active probiotics, it’s also certified organic and grass-fed. And unlike a lot of other “natural” yogurts, Kalona SuperNatural is non-homogenized, so it has cream on top! Just stir it in before using!


How to Make Yogurt Panna Cotta:

Sprinkling the gelatin over the maple syrup in a saucepan.

This may look like a sophisticated dessert, but it’s SO easy to make!

Boiling the Gelatin

Place the maple syrup in a small saucepan and sprinkle the gelatin on top. Whisk it in.

Adding the water to the saucepan.

Add the water and whisk again. Let it sit for 5 minutes.

Sprinkling the salt into the saucepan.

Whisk a pinch of unrefined salt into the maple syrup water-gelatin mixture.

Whisking the maple syrup and gelatin mixture while cooking.

Heat the mixture to boiling over medium-low heat, whisking constantly. You may find the the mixture bubbles up as it boils.

Pouring the cream into the other yogurt panna cotta ingredients.

Whisking in the Cream and Yogurt

Remove from heat and whisk in the cream.

Pour the yogurt into the other panna cotta ingredients in the saucepan.

Allow the mixture to cool, then whisk in the yogurt.

If you want to preserve the good probiotics in the yogurt, make sure to cool the mixture to at least 105 degrees F before whisking in the yogurt.

Adding the vanilla extract to the saucepan.

Finally, whisk in the vanilla extract.

Pouring the yogurt panna cotta into individual serving jars.

Pouring and Chilling

Pour the yogurt mixture into individual serving jars or small cups. 6 to 8-ounce jars work best. 

The easiest way to do this is to just pour the yogurt mixture straight from the pan, but you could also ladle it into the jars instead. 

Cool to room temperature. 

Dipping a spoon into a jar of yogurt panna cotta.

Cover with lids or plastic wrap and place in the refrigerator to set. It should take about 3-4 hours.


Jars of yogurt panna cotta with blueberries in them.


  • You can adjust the sweetness level by adding or subtracting up to 2 tablespoons of maple syrup.
  • These could totally be a breakfast option, especially if you go for the lower amount of maple syrup. But they may become your new favorite dessert as well!
  • Serve this yogurt panna cotta plain or with fresh fruit. Berries are really easy, but peaches, nectarines, or another stone fruit would be lovely as well.
  • You could also opt for a blueberry sauce (or another berry compote) or lemon curd!
  • If you love the look of vanilla bean seeds in your panna cotta, you could substitute a vanilla bean pod for the extract. 

Many thanks to Kalona SuperNatural for sponsoring this post!

More No-Bake Dessert Recipes:

Recipe Card:

Yield: 4 servings

Yogurt Panna Cotta

Jars of yogurt panna cotta with blueberries in them.

This healthy dessert is made with grass-fed yogurt!

Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes


  • 6 tbsp pure maple syrup, (see note)
  • 2 1/2 tsp gelatin
  • 2 tbsp water, (see note)
  • 1 pinch unrefined sea salt
  • 1 cup Kalona SuperNatural whipping cream
  • 1 1/2 cups Kalona SuperNatural whole milk cream top yogurt
  • 2 tsp pure vanilla extract, (see note)


  1. Place the maple syrup in a small saucepan. Sprinkle the gelatin on top and whisk. Whisk in the water. Let sit for 5 minutes. Whisk in the salt.
  2. Bring to a boil over medium-low heat. The mixture may bubble up as it comes to a boil. Remove from heat and stir in cream. Cool to at least 105°F. Whisk in the yogurt and vanilla.
  3. Pour the mixture into 4 small jars. Cover and chill in the refrigerator until set, about 3-4 hours.
  4. Can be served plain, or with fresh fruit.


  • If you prefer a sweeter panna cotta, you can increase the maple syrup to 1/2 cup. Or, if you want it mildly sweet, you can decrease it to 1/4 cup.
  • For a softer set panna cotta, increase the water to 1/4 cup.
  • You can use 1 teaspoon of almond extract in place of the vanilla extract if you prefer.
  • For a lemon flavor, grate the zest of one lemon in with the maple syrup mixture before bringing it to a boil. After you stir in the cream, strain the mixture before adding the yogurt. You can leave out the vanilla if you wish.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 250Unsaturated Fat: 0gProtein: 5g

Did you make this recipe?

Please share a photo and tag me on Instagram!

Updated on May 7, 2024

Lisa S.

Monday 29th of March 2021

I make this 1-2x per week. I love it so much!


Monday 17th of August 2020

Made it tonight and it is just perfection! I used the 1/4 cup of maple syrup, and I think that's just right. You really have a knack for recipes, Erica! So simple and delicious and elegant!

Erica Kastner

Tuesday 18th of August 2020

Aw, thank you so much, Katie! I really appreciate that!


Monday 27th of July 2020

I haven’t tried these yet but excited to do so! Can you tell me the source for the little cups? Just love them:)

Erica Kastner

Tuesday 28th of July 2020

The little cups are Weck tulip jars. Here's the link to them on Amazon (affiliate link): Hope you enjoy, Sue!

Larissa Browne

Monday 27th of July 2020

It turned out very thick and set beautifully!

Erica Kastner

Tuesday 28th of July 2020

So glad you enjoyed it! ❤✨?

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