3-Ingredient Raspberry Greek Yogurt Panna Cotta


Helen Schofield

3-Ingredient Raspberry Greek Yogurt Panna Cotta

  • Prep time:  
  • Total time:  
  • Serves: 2-4 (depending on size of teacups/ramekins)


  • 150 ml (2/3 cup) double cream
  • half a 3-ounce package of jelly crystals 
  • 150 grams (3/4 cup) Greek yogurt
  • a few fresh raspberries to decorate


  1. Melt the jelly crystals into the cream in a saucepan on a low to medium heat.
  2. Remove from the heat, then slowly stir in the yogurt.
  3. Pour into teacups, glasses or ramekins, then cover and refrigerate for at least 1 hour (2 hours or more or even overnight is better).
  4. Decorate with the fresh raspberries just before serving.


  • *I used half a 135-gram pack of jelly cubes (in the UK). I've attempted to adapt the recipe Australia (I understand jelly crystals is sold as powder/gelatin mix, not cubes as in the UK). I'm pretty sure this will work just as well using the jell-o powder, but please let me know if it doesn't and we'll think again!
  • You can play with the amounts of cream and yogurt, so long as you use about 300ml / 1¼ cups altogether.
  • Don’t like too much of a yogurty flavour? Just replace some of it with more cream!
  • Of course, you can also experiment with different jelly flavors. How about strawberry, lemon, or passion fruit?



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