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–+ servings

Greek Yogurt Panna Cotta with Honey and Walnuts

Thick, silky Greek yogurt panna cotta — barely sweetened, gently set with gelatin — topped with a thin drizzle of raw honey (or sugar-free honey alternative), toasted walnuts, and a crack of cinnamon.
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Course: Dessert
Cuisine: Greek
Servings: 6 servings
Calories: 245kcal

Ingredients

  • 2 cups full-fat Greek yogurt
  • 1 cup heavy cream
  • 2 tbsp erythritol or to taste
  • 1.5 tsp powdered gelatin
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • 3 tbsp walnuts toasted and roughly chopped
  • 2 tbsp raw honey or sugar-free honey alternative
  • 1/4 tsp ground cinnamon

Instructions

  • Sprinkle gelatin over cold water and let bloom 5 minutes.
  • Warm heavy cream and erythritol in a small saucepan until erythritol dissolves. Do not boil.
  • Melt bloomed gelatin into warm cream, stirring until fully dissolved.
  • Remove from heat. Cool 5 minutes. Whisk in Greek yogurt and vanilla until smooth.
  • Pour into 6 individual cups or ramekins. Refrigerate 4 hours or overnight until set.
  • To serve, top each with toasted walnuts, a drizzle of honey, and a pinch of cinnamon.

Nutrition

Serving: 1serving | Calories: 245kcal | Protein: 9g | Fat: 20g | Fiber: 0.5g
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