Panna cotta… without the cream? Yes, really. This version is light, creamy, and made with just 4 simple ingredients — no refined sugar, no cream, and no faff. It’s the kind of recipe that looks impressive but takes just a few minutes to prep. The fridge does the rest.
Instead of using cream, this panna cotta gets its creamy texture from thick yoghurt, blended with sweet seasonal strawberries and honey. A little gelatine brings it all together, and the result is a naturally sweet, melt-in-your-mouth dessert that feels indulgent but is actually good for you.
If you’ve got strawberries in the fridge, this is the perfect way to use them. It’s quick, fresh, and makes a lovely little treat at the end of the day — or even for breakfast (I won’t tell!).
What Is ‘Panna Cotta’
Panna cotta is a classic Italian dessert made by heating cream, sugar, and gelatine, then pouring it into moulds to set. The name literally means “cooked cream”, and it’s known for its silky-smooth texture and delicate flavour. Traditional versions are rich and creamy, often served with berries, caramel, or coulis on top.
How My Version Is Different
This strawberry panna cotta gives the classic a healthy twist. Instead of cream and sugar, I’ve used:
- Thick yoghurt for creaminess and protein
- Fresh strawberries for natural sweetness and flavour
- Honey instead of refined sugar
- And just a little gelatine to set it
It still has that soft, melt-in-your-mouth texture — but it’s lighter, more nourishing, and only takes a few minutes to prep. Same dreamy texture, just better for you.
Tips
- Use thick yoghurt: Greek-style or skyr works best to keep it creamy and firm.
- Dissolve the gelatine properly: Make sure the water is very warm (not boiling) and stir until smooth — no lumps!
- Work quickly: Once the gelatine is ready, mix and pour without waiting, as it sets fast.
- Line your mould: A layer of cling film makes flipping it out super easy.
Swaps
Strawberries: Use raspberries, blueberries, or a mix of berries instead.
Honey: Maple syrup or agave will also work well.
Yoghurt: Greek yoghurt, coconut yoghurt, or soy yoghurt (as long as it’s thick) are all good options.
Gelatine: Use a vegetarian gel substitute if needed — just follow the packet instructions carefully.
Storage
Fridge: Store covered in the fridge for up to 3 days.
Freezer: Not recommended — the texture changes once defrosted.
More Strawberry Recipes
Healthy Strawberry Panna Cotta
Ingredients
- 200 g strawberries, sliced
- 200 g thick natural yoghurt, I used Fage 5%
- 40 g honey
- 12 g sachet gelatine
Instructions
- To a blender add: strawberries, yoghurt and honey.
- Blitz until smooth.
- Prepare you container of choice and cover it with cling film (I simply used a bowl). Set aside for now.
- Now it’s time to prepare the gelatine mix: in a small bowl add the sachet of gelatine and ~2 -3 tbsp of hot water ( not boiling, not cold, but make sure it is very very warm). Mix well until it becomes smooth.
- Once the gelatine is ready pour it in the blender and mix with a fork or whisk (make sure you don’t wait around once the gelatine is ready as it will solidify very quickly)
- Pour the mix in our prepared container and leave it to set in the fridge (overnight or at least 4 hours).
- It’s ready when it has completely set.Put a plate on top and flip it over. Because we have covered the dish with cling film it will be very easy to remove from the mould.