Yogurt Panna Cotta with Almond Butter and Walnut Streusel  


– 2 cups Greek yogurt – 1 cup heavy cream – 1/3 cup honey or maple syrup – 1 teaspoon vanilla extract – 2 teaspoons gelatin powder – 2 tablespoons cold water

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom. 

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat. 

In a large mixing bowl, whisk together the Greek yogurt, honey or maple syrup, and vanilla extract until smooth. 

Pour the warm heavy cream over the yogurt mixture and whisk until well combined.  Microwave the bloomed gelatin for about 10-15 seconds until it is completely dissolved. 

Stir the dissolved gelatin into the yogurt mixture until smooth.  Divide the mixture evenly among serving glasses or ramekins. 

Chill the panna cotta in the refrigerator for at least 4 hours, or until set. 


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