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Marissa Bolden

Creamy Greek Yogurt Panna Cotta

Creamy, lightly and tangy panna cotta that feels rich without being too heavy. Made with Greek yogurt, cream cheese, heavy cream, and ground flax seeds for natural stability, this recipe creates a silky spoonable texture with a subtle vanilla finish. It is simple, satisfying, and perfect topped with fresh fruit.
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Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 1 cup Greek yogurt
  • 1/4 cup heavy cream
  • 2 ounces cream cheese softened
  • 2 tablespoons turbinado sugar
  • 3 tablespoons ground flax seeds
  • 1 tablespoon vanilla extract

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Ramekins
  • Rubber spatula

Method
 

  1. Heat the base: Place a small saucepan over medium-low heat, then pour in the heavy cream and drop in the softened cream cheese.
  2. Smooth it out: Continuously whisk the cream and cream cheese together until the cream cheese completely melts and creates a smooth consistency.
  3. Incorporate dairy and sweetener: Stir in the Greek yogurt and turbinado sugar, whisking continuously until the mixture is thoroughly blended.
  4. Add flavor and stability: Whisk the finely ground flax seeds and vanilla extract into the pan, ensuring they are evenly spread throughout the liquid.
  5. Portion out: Carefully ladle the mixture into individual ramekins, measuring roughly 1/4 cup per serving.
  6. Chill thoroughly: Refrigerate the ramekins for no less than 4 hours so the dessert can fully set. For the best consistency, leaving them in the fridge overnight is recommended.
  7. Serve and decorate: You can enjoy the dessert straight from the ramekins or carefully release them onto plates. Elevate the final presentation by topping with options like fresh fruit, honey, bloomed chia milk, or a dusting of powdered sugar.