This is my new favorite recipe (the ‘Heather-modified’ version you see below). Cool and creamy, it is a little like yogurt, a little like pudding… a LOT of delizioso (that’s Italian for ‘delicious’!!)!

Yogurt Panna Cotta with Agave and Almonds

Serves 4-6


  • 1 tablespoon water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 cup milk
  • 1/3 cup sugar
  • 1 cup  buttermilk
  • 1 cup  plain Greek yogurt
  • 2 tablespoons agave (light or dark)*
  • Sliced almonds, toasted, if desired (for serving)
  • Fresh fruit, if desired (for serving)
  1. In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes.  Bring the milk to a simmer in a small saucepan. Add the sugar and stir until the sugar is dissolved, ~1 minute.  Remove from the heat and stir in the softened gelatin until completely dissolved. Set aside.
  2. Whisk the buttermilk with the yogurt in a medium bowl.  Whisk in the warm milk mixture until smooth.  Pour the panna cotta into individual ramekins (4-6 oz each) or one large container (one that can hold 3-4 cups) and refrigerate until set, about 3-6 hours.
  3. To serve, drizzle the panna cotta(s) with the agave and garnish with the almonds and/or fruit.  

Notes: You can substitute honey or maple syrup for the agave. The panna cotta(s) can be made and refrigerated 1-2 days before serving (store in covered container(s)).


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