In a saucepan, combine cream, sweetener and vanilla and warm over a low heat until sweetener has dissolved.
In a small bowl, add boiling water and gelatine and whisk with a fork until dissolved. Set aside to cool for a few minutes before stirring the gelatine mixture into the cream mixture and whisking to combine. Allow this mix to cool for 30 minutes
Add in Greek yoghurt and whisk until smooth.
Divide into four serving glasses, cover with plastic wrap and place into the fridge to set for at least four hours, or overnight.