Greek Yogurt Panna Cotta With Blueberry Sauce

Last week I dragged a lot about Greek yogurt and blueberries, so I knew that I had to provide you guys with a solid recipe combining the two. Just telling you to mix blueberries with Greek yogurt was a bit short on creativity. Plus it would have made a lame post. If you know what I mean...
So we’re doing something a little bit more complicated: panna cotta.
Panna cotta is one of the best Italian desserts on earth, except in this case we’re neither using panna (i.e., heavy cream) nor sugar. Just 0% Greek yogurt, skim milk, vanilla bean, lemon juice, blueberries and a touch of raw honey.

This means that we’re keeping the calorie count low, very low, very very low.
Just 83 calories per serving and under 9 grams of sugar. I guess that with these nutrition facts this panna cotta might not even qualify as a dessert. Except that it is, and a really good one.
We start by making sugar free blueberry sauce. Blueberries, lemon juice and water.

Next on the "to-do" list is the “fake” panna cotta. Skim milk, gelatin, Greek yogurt and a spoon of raw honey (just because I today I felt like having it). Easy as that.

Then we get creative (and messy) and combine the two things together.

Just let it sit in the refrigerator for at least two hours. A final touch to enhance the look and there you go. Said and done. A very tasty, fresh and light dessert for you to enjoy.

If you’re on the fence, my advice is to make it (otherwise I would have not posted this recipe). I might be biased but it’s truly worth a shot. If you like Greek yogurt and blueberries than this recipe is a no brainer.

Greek Yogurt Panna Cotta With Blueberry Sauce Print this Recipe!
Adapted from glorioustreats

Ingredients

1 ½ cup skim milk
2 containers / 10.6 oz / 300 gr 0% Greek yogurt
1 envelope unflavored gelatin
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 tbsp raw honey

1 cup / 140 grams blueberries
¼ cup / 85 ml of water
juice of 1 lemon

Directions

Start by making the blueberry sauce.
In a small pot combine blueberries, water and lemon juice. Bring to a gentle boil and simmer for 15 minutes. Remove from the heat. Let sit for a couple of minutes.
Add 1 tablespoon of blueberry sauce at the bottom of each cup of glass, depending on what you’re using and put them in the refrigerator to set.

Place ½ cup of milk in a bowl and sprinkle the gelatin on top. Set aside for 10 minutes or until the gelatin becomes soft.
In a medium pot warm the remaining 1 cup of milk until just simmering, you don’t want a full boil (if you forget about it like myself and found that the milk has spilled all over the stove top start again).
Add the honey, vanilla seeds to the hot milk and taste. If you feel like having a more sweet dessert add more honey (but watch for the extra calories).
Add the milk-gelatin mixture, and carefully whisk until the gelatin completely dissolves.
Remove the pot from the heat, add the Greek yogurt and stir until fully combined.
Pour the panna cotta in the glasses very gently and slowly at first, to not displace the sauce too much (don’t be a slacker like myself and end up doing a big mess, I’m sure you can do better than that!)
Fill your glasses or cup about 3/4 full with panna cotta, then put in the refrigerator to set for at least 2 hours.
Before serving, top with the remaining blueberry sauce and a couple of fresh blueberries.
The panna cotta will keep well in the refrigerator, covered with cling film, for a couple of days.

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