Greek Yogurt Panna Cotta with Bluberry Coulis

Let’s welcome the New Year with Greek Yogurt Panna Cotta with Blueberry Coulis. You can never go wrong with this recipe. The taste of luxuriously creamy Greek Yogurt Panna Cotta topped with softened blueberries is an absolute treat.

Eggless Panna Cotta, Italian Dessert, Greek Yogurt Dessert


Back home, they say that – start everything new with something sweet. Well, I’m kicking off the new year with this dessert alright.

We all indulged in that last few months of holiday, no? I know I did. I pigged out on cakes, cookies, wine, and cocktails. After excessive holiday eating and drinking, I got to take it easy with sugar. Everyone who knows me, know that I love desserts. But this year, I have decided (well, I will try and I will see how long can I last without my favorite treats) to go for healthier alternatives or just do portion control when it comes to desserts. I have hurt my right knee and my doc has clearly said that – no running. With running being not an option, I seriously can’t afford to eat so many desserts.

So yes, I’m going to get started on the physical therapy and switch to walks and weights until my knee gets strong again and then off I run.

Coming back to Greek Yogurt Panna Cotta, always wanted to make Panna Cotta. I find simple, uncomplicated yet dainty looking desserts extremely appealing. The taste of this fluffy, light and delicate texture of this dessert takes me back to my trips to Italy where I ate Panna Cotta to my heart’s content.

Eggless Panna Cotta, Italian Dessert, Greek Yogurt Dessert, CustardIf you like desserts like this that are light and delicate, you can also try Saffron Cardamom Creme Brulée and if you are a blueberry fan, you must try my favorite cocktail The Blueberry Libation

If you want to try another Greek yogurt dessert, you must give Lemon Bundt Cakes, How to Make Lemon Bundt Cakes a try or, the no fail Mishti Doi Cheesecake/Greek Yogurt Cheesecake

I was debating between Coconut Panna Cotta and Greek Yogurt Panna Cotta with Blueberry Coulis, I decided on the latter since I love Greek yogurt a tad better than coconut. I have also used whole milk instead of cream. But if you wish you can go ahead and use full cream instead.

Greek Yogurt Panna Cotta with Blueberry Coulis is incredibly easy to make but be a little careful with the amount of gelatin/agar agar you use. If you want to make this dessert a week ahead, then reduce the amount of gelatin a bit since it would make the texture go firmer once it’s set.  Second thing, don’t let the milk mixture to boil. It’s just supposed to be heated.Greek_Yogurt_Panna_cotta_with_Bluberry_Coulis3INGREDIENTS:

For the Panna Cotta

  • 3 TBSP cold water
  • 1 packet (2 1/2 teaspoons) agar agar (or gelatin if you don’t have agar-agar)
  • 1 cup milk.
  • 1/3 cup sugar or as per your taste
  • 1 TSP vanilla essence.
  • 2 cups Greek Yogurt. You can use any thick yogurt as well.

For the Blueberry Coulis

  • 2 Cups fresh or frozen blueberries
  • 1/2 cup sugar or Honey. I have used Honey
  • 1 TBSP lemon juice or Orange juice

Alternatively, just use a spoon of jam or jelly to top with the Panna cotta if you are crunched for time.


  • Sprinkle agar agar over the water. Keep it aside for 10 minutes
  • Place the milk, sugar, and vanilla in a saucepan over medium heat and bring to a simmer.
  • Remove the milk from heat and stir in the gelatin until completely dissolved
  • Whisk the warm milk into the yogurt and stir together gently
  • Pour the mixture into glasses or cups and let it go in the refrigerator for 4 hours

For the Blueberry Coulis

  • Combine the blueberries, sugar, and lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Simmer until the blueberries soften and become a little mushy.

To Serve: Run a thin knife around edge of each ramekin/bowl/glass and invert onto center of a small plate. Add a spoonful of Blueberry Coulis and Enjoy!

Pin for Later:Greek_Yogurt_Panna_cotta_with_Bluberry_Coulis

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

89 thoughts

  1. My husband and I are trying to slow our sugar intake down quite a bit this year. Both of us have become more inactive than usual because it’s been so cold! This would be a good dessert option for us as both of us love our sweets!

    Liked by 3 people

  2. First of all, your photos are amazing. What a great depht of field. What do you shoot with? Second, Pannacotta is HEAVEN and I will for sure try this recipe for tonight’s desert. BOOKMARKING!

    Liked by 3 people

  3. Wow this looks amazing! I’ve never had anything like it or made it before. I just saved it to my recipe book!! Ty for sharing yummy !

    Liked by 3 people

  4. I have made the Panna Cotta today with a variation after seeing your recipe and right now, its being refrigerated. Used Full cream instead of milk and Thick Yogurt – Plan to use a rose syrup in one serving and in the other honey instead as I could not get blueberries.. Waiting to taste it… Thanks for this amazing recipe

    Liked by 2 people

  5. I totally indulged the last few months of 2016, I need something lighter for my dessert now! This looks perfect! I have never attempted to make a panna cotta, but it is definitely on my list!

    Liked by 2 people

  6. What a lovely recipe! I made a resolution similar to yours. I eat WAY too much sugar – I live out in the country and have no one to share my blog experiments with – so I decided to cut it out. Well, that lasted 4 hours so I decided to just eat everything in moderation instead. So far so good!

    Liked by 1 person

  7. Today I tried your recipe n it really came out beautiful n tasty as well. Thanks for sharing such a beautiful n yummy 😋 recipe

    Liked by 2 people

  8. I love anything that is done with blueberries being my favorite among berries and the combination of yogurt makes it more delicious & mouth watering. I would love to give it a try & my kids are going to love it right away!

    Liked by 2 people

  9. This looks like a very elegant dessert. Am sure mine wouldn’t turn out like that even if I tried! Thanks for sharing. I have a poetry blog here on WordPress and today’s post is about blueberries in case you have time to look? Have a good day, Sam 🙂

    Liked by 1 person

  10. I wished I could get blueberries in India just to make your panna cotta right now! I will have to make it with blueberry jam otherwise. my mum will bring me some to goa =D
    Looks fantastic!

    Liked by 1 person

  11. Thanks for sharing d receipe dr.. i have tried this but it have freezed for some extra hours.. how can i make it to regular.. need Ur help

    Liked by 1 person

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