Greek Yogurt Panna Cotta with Raspberry-White Wine Syrup
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Creamy, silky greek yogurt panna cotta topped with a raspberry white wine syrup.
  • For Panna Cotta:
  • 1⅔ cup fat-free Greek yogurt
  • 1 cup heavy cream
  • ½ cup sugar
  • 1½ tsp. powdered gelatin
  • For Raspberry-White Wine Syrup:
  • 2 cups fresh or frozen raspberries
  • 2 cups white wine
  • ½ cup granulated sugar
  • 1 vanilla bean, split down the middle lengthwise
  1. For Greek Yogurt Panna Cotta: Place ½ cup heavy cream in a large glass, heat-proof bowl. Sprinkle gelatin over the heavy cream. Let stand 5 minutes to allow gelatin to "bloom", or soften. Heat the remaining ½ cup cream with the ½ cup sugar and pour over the gelatin and cream. Stir. Place the bowl over a pan of simmering water and stir until all of the gelatin and sugar is dissolved.
  2. In another bowl, whisk the yogurt until smooth. Add a little of the hot cream into the yogurt, whisking well, and then adding the rest in a steady stream. Whisk well, making sure no lumps remain. Ladle into 6 ramekins or small bowls. Refrigerate until firm.
  3. For Raspberry-White Wine Syrup: Bring the wine, sugar and vanilla bean to a boil in a small saucepan. Lower heat so the wine barely simmers. Let it simmer for about 30-45 minutes, or until it is reduced by half. Add the raspberries and bring back to a simmer, just until berries start to soften and release their juices. Serve warm or cold.
  4. To serve: Either unmold the panna cotta by running a very thin knife around the edge of the ramekin or bowl and turning it out onto a shallow dessert dish, or serve in the ramekin. Top with some of the raspberry-white wine syrup.
  5. Yields 6.
Adapted from Martha Stewart.
Recipe by Cafe Johnsonia at