Peach Yogurt Panna Cotta

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Yields 8 Servings


2 medium sized ripe peaches peeled and diced fine (sprinkle w/ orange juice to prevent browning)
1 tbsp of Truvia or 1 tbsp all-natural honey
1 tsp vanilla extract
12 oz non fat peach Greek yogurt
1 ¼ cup skim milk
3 tsp unflavored gelatin


Place milk in a sauce pan, add Truvia or honey, peaches, vanilla and stir.

Sprinkle gelatin on top of milk, let set for 4 minutes, stir mixture, place on stove on low heat, stirring consistently (do not bring to a boil, keep at a warm temperature) for 5 minutes, remove, strain, let cool, and blend in yogurt.

Pour contents in ramekins or custard dish and let cool for 4-6 hours until it is set up.

Garnish with a dollop of whip cream, a fresh peach slice, then sprinkle with cinnamon and a sprig of fresh mint.



Courtesy of Judith Hallisey, Executive Chef of Menu Program Development, Midwestern Regional Medical Center