Greek Yogurt Panna Cotta with Strawberry Sauce

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Greek Yogurt Panna Cotta with Strawberry Sauce is one of the best summer no-bake dessert ideas. This refreshing treat is delicious, creamy and very light!

In Italian, Panna Cotta means “cooked cream”, which is usually sweetened and thickened with gelatin.

I’ve tried a few different versions and found the best panna cotta with strawberry sauce recipe! Instead of using lots of heavy cream (like in a classic version), I like to use a mix of Greek yogurt and heavy cream (2:1). It reduces the calories but keeps the dessert rich and creamy.

Also, I don’t put a lot of sugar in the base, because most of the sweetness comes from the berry sauce. If you like to cut the sugar, you can substitute it with honey or stevia).

For more Summer Desserts, please check here:

• Lemon Blueberry Bundt Cake
• Classic Strawberry Shortcake
• Cookie Cups with Lemon Curd

How to make Greek Yogurt Panna Cotta

To start, mix 1 envelope of unflavored gelatin with 3 tablespoons of water and set it aside for a few minutes.

In a saucepan, mix together heavy cream, sugar, salt, and vanilla extract. Cook it over medium heat for about 5 minutes until the sugar is fully dissolved. You don’t need to bring it to boil, but heat it enough to mix all the ingredients together.

Turn off the stove and add the dissolved gelatin to the mixture, whisk it until well combined.

Then, add Greek yogurt and stir it again until the mixture is a smooth consistency.

Divide the mixture between 4 glasses, cover with plastic wrap, and refrigerate for a couple of hours until it is firm.

How to make Strawberry Sauce

For the Strawberry Sauce, add diced strawberries, sugar, and ¼ cup of water to a saucepan. Bring it to boil over medium/high heat and cook for about 3-5 minutes until the berries release the juices and soften up.

Then, pour the mixture into a blender and puree it until smooth.

NOTE: Make sure that your blender cup is heat proof. If it is made from plastic, I would suggest you to cool the mixture off a little bit before you pour it in.

After you blend it, pour the sauce back to the sauce pan, and continue to cook for a couple of minutes over low/medium heat.

Add a teaspoon of Bourbon. This ingredient is just to enhance the flavors. You don’t want to put too much liquor, otherwise it will overpower the original flavor. Also, if you are making this Panna Cotta with Strawberry Sauce for children, feel free to skip the Bourbon.

Mix cornstarch with 3 tablespoons of water and add it to the sauce. Stir it well for a minute or two, then turn off the heat. Let the sauce cool off then spoon it on top of the chilled Panna Cotta. Cover with plastic wrap and refrigerate for another couple of hours.

Before serving the dessert, I like to top it with diced fresh strawberries and mint leaves.

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