Photo of Panna cotta with berries by WW

Panna cotta with berries

5 - 6
PersonalPoints™ per serving
Total Time
8 hr 35 min
30 min
5 min
"Panna cotta" means “cooked cream” in Italian, and it’s basically dairy thickened with gelatin. It is one of the simplest of puddings to prepare. Our version replaces cream with a mixture of milk and Greek yogurt, making it lighter and wonderfully tangy. It's a beautiful, citrusy dessert that you can prepare the night before for even more convenience if you're entertaining a crowd. Serve it with seasonal fruit or, if you're feeling like a late-night treat, we suggest pairing it with sparkling Moscato d’Asti.


Cooking spray

4 spray(s)

Low-fat milk

3 Tbsp

Unflavored gelatin

½ Tbsp


6 Tbsp, divided

Low-fat milk

1 cup(s)

Plain lowfat Greek yogurt

1¼ cup(s)

Vanilla extract

1 tsp

Lemon zest

1 Tbsp, finely grated, divided

Mixed berries

4 cup(s)


1 Tbsp, Framboise, Grand Marnier, or St. Germain (optional)


  1. Coat 8 (4-oz) ramekins or 8 cups of standard muffin pan with nonstick spray and wipe out excess. Into small bowl, pour 3 tbsp milk and sprinkle gelatin on top. Let stand for 10 minutes.
  2. Meanwhile, in small saucepan, heat 5 tbsp sugar and remaining 1 cup milk over medium. Add gelatin mixture and stir until sugar and gelatin are completely dissolved, adjusting heat as needed to prevent boiling. Let cool slightly. Whisk in yogurt and vanilla and stir in 1⁄2 tbsp zest. Divide panna cotta mixture among prepared ramekins. Cover with plastic wrap and chill until firm, at least 6 hours or up to overnight.
  3. About 30 minutes before serving, in medium bowl, combine berries, liqueur (if using), and remaining 1 tbsp sugar. Let berries stand, stirring occasionally with rubber spatula, until juices form, about 10 minutes.
  4. Unmold panna cottas onto small plates. Top each with 1⁄2 cup berries and sprinkle of remaining zest.
  5. Serving size: 1 panna cotta and 1⁄2 cup berries