High-Protein Yogurt Panna Cotta

Silky yogurt panna cotta with a protein-rich twist, topped with warm juicy cherries and crunchy roasted almonds - light, creamy, and perfectly balanced in every spoonful. 🍒

Mar 30, 2026

Panna cotta began in the countryside of northern Italy, where cooks simply warmed cream, sweetened it lightly, and let time transform it into a silky, delicate dessert.

This High-Protein Yogurt Panna Cotta gives that classic a fresh twist.

As a chef, I love how this dish tells a story of evolution. Traditional panna cotta was rich and indulgent, but today’s kitchens celebrate balance.

Blending tangy yogurt into the custard makes it lighter, brighter, and naturally higher in protein while keeping that signature velvety texture.

Now imagine a cool, silky panna cotta topped with warm cherries, just soft enough to release their sweet ruby juices.

Add a sprinkle of roasted almonds for a toasty crunch, and suddenly every bite becomes creamy, warm, and crisp at the same time.

It’s the kind of dessert that feels elegant, yet secretly simple… the kind that makes everyone reach for “just one more bite.” 😋

Prep Time: 15 minutes

Chill Time: 3–4 hours (or overnight)

Servings: 6 portions

Ingredients:

Panna Cotta Base:

Greek yogurt – 300 g

Milk – 75 g

Honey – 35 g

Gelatin sheets – 4 g (2 sheets)

Protein powder – 30 g

Almond paste – 30 g

Vanilla extract – 5 g

Cherry Topping:

Cherries – 150 g

Honey – 10–15 g

Garnish:

Almond flakes – 30 g

Fresh mint

Instructions:

1. To Make the Panna Cotta:

Gather your required ingredients.
Place gelatin sheets in cold water and allow to bloom for 5–10 minutes until fully softened.
In a small saucepan, gently heat milk with honey until steaming. Do not boil.
Remove from heat. Squeeze excess water from gelatin and stir it into the warm milk until completely dissolved.
Add protein powder and whisk until smooth and lump-free.
Add almond paste and mix thoroughly until incorporated.
Stir in vanilla extract.
Gently fold in Greek yogurt until the mixture becomes smooth and homogeneous. Avoid overmixing to prevent air bubbles.
Lightly oil silicone molds to prevent sticking.
Divide the mixture evenly between 6 molds (approximately 80 g per portion).
Refrigerate for at least 3–4 hours or overnight until fully set.

2. To Prepare the Cherries:

In a small saucepan, gently heat cherries with honey.
Once they begin to simmer and release juice, remove from heat and allow to cool slightly.

3. To Toast the Almonds:

Toast almond flakes in a dry pan over medium heat until golden brown. Let cool completely.

4. To Assemble:

To unmold, briefly dip silicone molds in warm water.
Carefully release panna cotta onto serving plates.
Spoon warm cherries over each portion.
Finish with roasted almond flakes and fresh mint.

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