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Raspberry Rose Yoghurt Panna Cotta

Try your hand at this delicious Raspberry and Rose Yoghurt Panna Cotta. Full of flavour and a delicious dessert surprise, this panna cotta melts in the mouth! Let us know what you think in the comments below! Find all of our Christmas recipes here!

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Serves: 6

Prep + Cook: 25 minutes + cooling and refrigeration


300 mls pouring cream

90 g (1/2 cup) Natvia

2 teaspoon vanilla extract

2 teaspoon powdered gelatine

80 mls boiling water (1/3 cup)

150 g frozen raspberries

280 g Greek-style yoghurt

1 teaspoon rosewater


  1. Stir cream and Natvia in a medium saucepan over high without boiling until Natvia dissolves. Add vanilla; stir to combine. Sprinkle gelatine over the boiling water in a small heatproof jug; stand jug in a small saucepan of simmering water; stir until gelatine dissolves.
  2. Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl to cool.
  3. Meanwhile, puree 100g thawed raspberries. Push puree through a fine sieve to remove the seeds; discard seeds.
  4. Stir yoghurt into cooled cream mixture. Add raspberry puree and rosewater; stir well to combine.
  5. Rinse sex 1/2-cup (125ml) moulds with cold water; drain but no not wipe dry. Pour panna cotta mixture into moulds cover loosely with plastic wrap. Refrigerate for 4 hours or until set.
  6. Carefully turn panna cotta onto plates. Serve topped with remaining frozen raspberries and dried rose petals, if you like.
Carbs Pro Fats Energy KJ Calories Serving size
7.4g 4.5g 21.5g 1040 248 150g

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