Yoghurt Panna Cotta ( Recipes )

Dietitian's Recipe of the week!


  • 1 cup low fat milk
  • 1 cup natural/Greek yoghurt (Chobani plain Greek yoghurt is my favorite)
  • 1 and ¼ teaspoons powdered gelatine (measure this very accurately)
  • 100 ml warm water


  1. In a cup, sprinkle the gelatine over 100 ml of warm water. Let the gelatine soak into the water for 5 mins.
  2. In the meantime, bring the milk to the boil in a saucepan on medium heat. Once the mixture reaches the boil, quickly remove the pan from the heat.
  3. Using a spoon, stir the gelatine and water mixture. The gelatine will have absorbed all the water and have become a paste. Stir to combine.
  4. Spoon the gelatine mixture into the hot milk, and with a whisk quickly whisk the mixture to dissolve the gelatine. It is important to whisk and work quickly here to stop the gelatine from clumping together.
  5. Leave mixture to cool, approximately 15 minutes (this step is important to prevent curdling)
  6. When cool, whisk in the yoghurt until well combined
  7. If mixture splits, it is because the milk was too hot. This is ok, simply place mixture in a blender for 30 seconds
  8. Pour mixture into 4 individual moulds. Cover each with cling film to prevent the top hardening.
  9. Place in refrigerator overnight or for at least 3 hours.
  10. Eat with fresh fruit and enjoy!

Recipe from:


How do I start the process?

Complete our simple
online enquiry form

03 9760 2777

contact us