Greek Yogurt Panna Cotta

Date: February 11, 2021

Prep: 25 Minutes + 6 Hours
Serves: 8


1 cup noosa Vanilla Bean Yoghurt
Nonstick spray
3 1/4 tablespoons milk, 1%
1 1/2 cups milk, 1%
1/2 tablespoon unflavored gelatin
7 tablespoons sugar
1 1/2 teaspoon pure vanilla extract
Optional berries and mint leaves to top.


  1. Use nonstick spray on 8 4 oz. ramekins.
  2. Pour the 3 1/4 tablespoons of milk into bowl
  3. Sprinkle gelatin over the top of milk and let sit for 10 minutes.
  4. Heat 1 ½ cups of milk over sugar in saucepan.
  5. While avoiding boiling, add gelatin milk from small bowl and combine until both sugar and gelatin are completely dissolved.
  6. Remove from stove and let cool until lukewarm. Whisk in noosa Vanilla Bean Greek Yoghurt and vanilla extract until smooth and creamy.
  7. Divide mixture equally into ramekins, cover with wrap, and let firm in fridge for 6 hours or overnight.
  8. Remove panna cotta from ramekins and top with fresh berries and mint leaves. Enjoy!