Yogurt Panna Cotta with Pineapple Granita Recipe

Name: Yogurt Panna Cotta with Pineapple Granita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat milk; 1/2 cup sugar; 2 teaspoons plain powdered gelatin; 2 tablespoons cold water; 1/3 cup fat-free sour cream (3 ounces); 1 1/2 cups plain fat-free Greek yogurt; 2 tablespoons fresh lime juice; 1/4 teaspoon pure vanilla extract; 3 tablespoons water; 3 tablespoons sugar; 1 pineapple (1 3/4 pounds)peeled, cored and quartered; Pinch of salt

Servings: persons

1 cup low-fat milk
1/2 cup sugar
2 teaspoons plain powdered gelatin
2 tablespoons cold water
1/3 cup fat-free sour cream (3 ounces)
1 1/2 cups plain fat-free Greek yogurt
2 tablespoons fresh lime juice
1/4 teaspoon pure vanilla extract
3 tablespoons water
3 tablespoons sugar
1 pineapple (1 3/4 pounds)peeled, cored and quartered
Pinch of salt

1
In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved.
2
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes.
3
Scrape the gelatin into the warm milk and let cool completely.
4
In a medium bowl, whisk the sour cream with the yogurt, lime juice and vanilla.
5
Whisk in the milk and pour the panna cotta into 6 glasses.
6
Refrigerate until set, 3 hours.
7
In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved.
8
Let cool completely.
9
Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids.
10
Discard the pulp.
11
Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish.
12
Freeze for 30 minutes.
13
Using a fork, stir the granita.
14
Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
15
Cut the remaining pineapple into thin slices.
16
Fluff the granita with a fork and spoon it over the panna cottas.
17
Garnish with the pineapple slices and serve right away.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup low-fat milk, 1/2 cup sugar, 2 teaspoons plain powdered gelatin, 2 tablespoons cold water, and more.

Yes, Yogurt Panna Cotta with Pineapple Granita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Panna Cotta with Pineapple Granita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions