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Healthy Valentine's Dessert

Maple & Almond Yogurt Panna Cotta

  • Author: Marie Bostwick
  • Yield: 8 servings 1x


  • Spray 8 (4-ounce) ramekins or silicon molds or with nonstick spray.
  • In a small bowl, combine 3 tablespoons of milk with the gelatin, don’t mix and allow to sit for 10 minutes.
  • Heat remaining 1 1/4 cup milk and 4 tablespoons of maple syrup in small saucepan over medium low heat. Incorporate the gelatin mixture and stir until syrup and gelatin have completely dissolved, do not bring to a boil.
  • Turn off heat and and allow milk to cool for about 5 minutes, then whisk in yogurt, vanilla, and almond until smooth.
  • Divide mixture equally into the ramekins or molds. Cover with plastic wrap and chill in the refrigerator until firm—6 hours or overnight.
  • Unmold each panna cotta onto small plate; top each with 1/2 cup berries.
  • Garnish with fresh mint, dark chocolate, and raspberries.



  • Nonstick spray
  • 3 T 1% fat milk
  • 1 1/4 cups 1% fat milk
  • 1/2 T unflavored gelatin
  • 4 T maple syrup
  • 1 cup plain nonfat greek yogurt
  • 1/2 t vanilla extract
  • 3/4 t almond extract
  • 1 cup raspberries
  • 2 oz chopped/shaved dark chocolate (70-85% dark)
  • mint leaves, for garnish