Summery strawberry yoghurt panna cottas

Summery strawberry yoghurt panna cottas

What better way to cool down than with a cold and creamy sweet treat? Vicki Foord, Accredited Practising Dietitian, shares her summery Strawberry Yoghurt Panna Cottas.

Want to satisfy your sweet tooth with something light, creamy and cool on a hot summer night? We’ve got you just the right recipe, easy to whip up in just 15 minutes!

Vicki Foord, Accredited Practising Dietitian, shares a simple fruity twist on the classic dessert — the irresistible Strawberry Yoghurt Panna Cottas — below. Bon appetit!


Strawberry Yoghurt Panna Cottas

serves 8 | prep 15 min | refrigeration time 4 hrs

  • 400g strawberries, chopped

  • ¼ cup (55g) CSR monk fruit sugar (or caster sugar)

  • 6 gelatine leaves

  • 2 cups Greek Yoghurt

  • 1 ½ cups milk

  • 1 vanilla bean

Roasted Vanilla Strawberries

  • 150g strawberries, halved

  • 1 tablespoon CSR monk fruit sugar (or caster sugar)

  • 1 teaspoon vanilla extract


  1. Combine the strawberries and monk fruit sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture thickens. Cool slightly. Transfer mixture to a blender and blend until smooth.

  2. Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 minutes to soak.

  3. Combine strawberry puree and milk in a saucepan. Use a small sharp knife to split the vanilla beans lengthways, then use the back of the knife to scrape the seeds from inside the bean. Add the seeds into the saucepan. Slowly heat the mixture over medium heat, stirring occasionally, for 3-4 minutes or until just heated through. Remove from heat and set aside.

  4. Take the gelatine out of the water, squeeze out any excess liquid. Add it to the cream mixture and whisk until smooth.

  5. Place the yoghurt in a large bowl. Gradually add the strawberry cream mixture, stirring to combine. Pour mixture into individual dariole moulds or ramekins. Refrigerated for approximately 4 hours or until set.

  6. Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180°C. Line a tray with non-stick baking paper. Combine strawberries, sugar, vanilla extract and 1 tablespoon water in a large bowl. Arrange mixture in a single layer in lined pan. Roast for 5 mins or until strawberry softens. Set aside to cool completely.

  7. Run a small knife or spatula around the mould and turn panna cottas out onto serving plates. Top with roasted strawberries and syrup.


Nutritional Information

per serve


300 kJ

(71 cal)

Total Fat



Saturated Fat














About the author
Vicki Foord is an Accredited Practising Dietitian (APD), Sports Nutritionist and the Founding Director of Eat for Wellness, a private practice based in Melbourne. With over 9 years’ experience in nutrition, Vicki has a special interest in weight loss management and has helped many individuals achieve their health and well-being goals. Her other areas of expertise include diabetes management, gut health, IBS management (Monash University Low FODMAP certified) and Pre/Postnatal Nutrition.
With a father as a chef, Vicki spent the majority of her time in the kitchen. She loves cooking, experimenting with new foods, developing recipes and motivating others to eat well and stay well. 
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