Healthy Low-Fat Vanilla Panna Cotta made with Greek Yoghurt

Here's a low fat dessert recipe for those trying to be good over the Easter break - a 'healthy' panna cotta made with fat-free Greek yoghurt instead of cream. It' quick and easy and can also be made ahead as it keeps in the fridge for up to 3 days.

Low Fat Pannacotta 1.JPG

Obviously, being made from fat-free Greek yoghurt instead of cream, it's not like a traditional panna cotta - but it is very pleasant. It's sharp, mildly sweet and vanillary. It feels like, tastes like and looks like a proper dessert - especially served in cute mis-matched jars. 

Simple mashed raspberries make a nice addition to these little panna cottas, adding flavour and colour while keeping the calories down. I just defrosted frozen raspberries - no point in mashing up fresh ones. This panna cotta recipe is also Slimming World friendly - just 2.5 syns* per serving - so dig while everyone else is munching chocolate eggs for some guilt-free pleasure.

Healthy Low Fat Panna Cotta

  • Serves: 5
  • Prep time: 15 minutes (plus chilling time)
  • Calories: 84 per serving (2.5 syns on SW)*


  • 250ml skimmed milk
  • 6g powdered gelatine (see notes)
  • 30g caster sugar
  • 1 tsp vanilla extract
  • 250g fat free Greek style yoghurt
  • 100g frozen raspberries, defrosted (to serve)


  1. Place half the milk in a pan along with the gelatine over a low heat. Using a balloon whisk, stir briskly until the gelatine has dissolved.
  2. Pour into a bowl and slowly add the remaining milk, whisking as you go. Add the sugar and vanilla and whisk until the sugar has dissolved. (If you happen to spot any un-dissolved gelatine, pour the mixture back into the pan and heat very gently, stirring until it dissolves. Pour back into the bowl and allow to cool down to room temperature again before adding the yoghurt).
  3. Add the yoghurt to the milk and whisk until smooth and well combined.
  4. Pour the mixture into 5 ramekins or jars. Cover each ramekin or jar with a small piece of clingfilm and place in the fridge for a minimum of 1 hour until set.
  5. Mash the defrosted raspberries and spoon over each panna cotta before serving. Panna cotta is best served at room temperature.

*Slimming World syn calculations: 250ml skimmed milk = 6 syns, 30g sugar = 6 syns, 100g mashed raspberries = 1 syn. Total of 13 syns (All other ingredients are free) 13 divided into 5 = 2.6 rounded down to 2.5. If using skimmed milk as healthy extra A they work out at 1.5 syns per serving