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To prepare

  1. Pour the gelatin on the cold water and wait 15 minutes.
  2. In a large bowl, combine the Oikos Greek Yogurt, half of the milk and half of the cream.
  3. In a small saucepan, bring the remaining milk and cream to a boil, and then add the brown sugar and the spices.
  4. Remove from heat, and then stir in the gelatin using a whisk.
  5. Pour the mixture into the bowl of yogurt and mix together.
  6. Pour the mixture into 4 glasses and refrigerate for at least 2 hours.
  7. Garnish the panna cotta with honey, crushed pistachios and slices of pear.

Panna cotta with yogurt

By Hubert Cormier, Nutritionist
Panna cotta is a traditional cream-based dessert. The name is of Italian origin and means “cooked cream.” You can make this dessert lighter by including other dairy products, such as milk and Greek yogurt. As a result, you add precious protein to this delicious dessert. Since the first step involves softening the gelatin in a base of dairy products with a little sugar, it is very easy to flavour it and create a completely different dessert each time. I love chai spices, which are rich and fragrant, so I added some to flavour the panna cotta’s base. This dessert is served with a dash of honey, crushed pistachios and slices of fresh or poached pear.



  • 60 mL (¼ cup) cold water
  • 7 g (1 packet) gelatin
  • 500 g (2 cups) Oikos Greek Yogurt, plain 4% M.F.
  • 250 mL (1 cup) milk
  • 250 mL (1 cup) 35% M.F. cream
  • 60 mL (¼ cup) brown sugar
  • 15 mL (1 tbsp.) fresh ginger
  • 1 star anise
  • 2 sticks of cinnamon
  • 5 mL (1 tsp.) nutmeg, ground
  • 5 cardamom seeds, shelled
  • 6 cloves
  • 60 mL (¼ cup) honey
  • 60 mL (¼ cup) pistachios, crushed
  • 2 pears, fresh or poached, sliced

Nutrition facts (per serving)

  • Calories: 251 kcal
  • Fat: 10 g
  • Saturated fat: 5.3 g
  • Cholesterol: 7 mg
  • Sodium: 76 mg
  • Carbohydrates: 34 g
  • Fibre: 2 g
  • Protein: 8 g

20 min.
5 to 7 min.
x 4

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