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Yogurt Panna Cotta

Yogurt panna cotta is a healthy, no-bake dessert that’s perfect for hot summer days!

Jars of yogurt panna cotta with blueberries in them.

Have you ever had the pleasure of eating panna cotta? 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 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…

Ingredients for Yogurt Panna Cotta:

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

Here’s everything you’ll need: gelatin, unrefined salt, whipping cream, yogurt, maple syrup, water, and vanilla extract.

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.

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 in a pinch of unrefined salt.

Whisking the maple syrup and gelatin mixture while cooking.

Heat the mixture to boiling, 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.

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 panna cotta mixture into individual serving jars.


Dipping a spoon into a jar of yogurt panna cotta.

Cover 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.
  • 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.
  • Serve this yogurt panna cotta plain or with fresh fruit. Berries are really easy, but peaches or nectarines would be lovely as well.

Many thanks to Kalona SuperNatural for sponsoring this post!

More No-Bake Dessert Recipes:

Jars of yogurt panna cotta with blueberries in them.
5 from 2 votes

Yogurt Panna Cotta

This healthy dessert is made with grass-fed yogurt!

Course Dessert
Cuisine American
Keyword Yogurt
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 250 kcal
Author Erica Kastner


  • 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.

Recipe Notes

  • 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.
Recipe Rating

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! ❤✨?