Today I’ve got a dreamy creamy Panna Cotta to tempt your taste buds. This Blackberry Maple Yogurt Panna Cotta Recipe is served with a tart blackberry maple gel on the bottom (or top!)

Maple Yogurt Panna Cotta Recipe

I could eat yogurt every day, and usually do.

It’s one of the few convenience foods you can feel good about consuming. Loaded with calcium, protein and probiotics, I never hesitate to grab a yogurt cup first thing in the morning, or to pack them in my kid’s lunch boxes.

Recently I discovered a new yogurt I’m CRAZY about, Brown Cow Cream Top Greek Yogurt.

Have you heard of it?

Imagine rich tart Greek yogurt with an indulgent layer of cream on top, that you scoop through to get to the yogurt. Doesn’t that sound good?

Blackberry Maple Yogurt Panna Cotta Recipe

The cream top reminds me of farm-fresh dairy with the thick layer of cream floating above the milk.

Making Yogurt Panna Cotta Recipe

So I decided to use it to make a smooth heavenly Yogurt Panna Cotta Recipe with fresh Blackberry Maple Gel.

Easy Maple Yogurt Panna Cotta Recipe

I’ve used Brown Cow’s Maple Cream Top Greek Yogurt in this luscious Yogurt Panna Cotta Recipe. The maple yogurt has a delicate flavor that perfectly complements the blackberry maple preserves, acting as a platform for the tender mounds of panna cotta.

Blackberry Maple Gel

Plus, this Yogurt Panna Cotta Recipe is ridiculously simple to make.

If you can use a blender and wait patiently for it to chill in the fridge, you are pretty much a yogurt panna cotta pro. *wink*

You can serve this yogurt panna cotta recipe straight out of the ramekins or mugs, with the blackberry gel on top, or gently release the yogurt panna cotta from the molds for silky domes of yogurt bliss with the blackberries on the bottom.

How to Make Maple Yogurt Panna Cotta Recipe

Either way, it’s divine!

Rich Yogurt Panna Cotta Recipe

Maple Yogurt Panna Cotta Recipe
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Yogurt Panna Cotta Recipe

Prep Time: 20 minutes
Cook Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 25 minutes
Maple Yogurt Panna Cotta with Blackberry Gel.
Servings: 4


  • 1 cup half & half
  • 1 packet unflavored gelatin divided
  • 1/4 cup granulated sugar
  • 2 Brown Cow Maple Cream Top Greek Yogurt cups 6 ounces each
  • 1 1/3 cup blackberries fresh or frozen
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 1 pinch salt
  • 1/2 teaspoon orange zest


  • In a small bowl, mix 1 teaspoon gelatin granules into 1/4 cup half & half. Allow the gelatin mixture to sit for at least 5 minutes. In a separate medium bowl, mix the yogurt and sugar together.
  • Heat the remaining half and half until scolding hot, then pour into the gelatin mixture and beat with an immersion blender. *This could be done in a regular blender, but make sure to open the vent on top and cover with a clean towel.)
  • Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into four 6-ounce ramekins or short wide mugs. Cover and refrigerate for at least two hours.
  • Once the panna cotta sets, combine the blackberries, water, 3/4 teaspoon gelatin, maple syrup, pinch of salt and orange zest in a small saucepan. Bring to a boil, lower the temperature, and simmer for about 5 minutes to thicken. Allow the blackberry gel to cool for 10 minutes. Then spoons evenly over the tops of the yogurt panna cotta cups. Return to the fridge and chill another two hours minimum.
  • Serve as is, or remove from molds. To remove the panna cotta from the molds: Run a sharp knife around the rim of each cup. Fill a small bowl with hot water. Then hold each cup in the water for approximately 30 seconds. Place a dessert plate over the top and flip. You may have to wait a few moments for the panna cotta to release, plopping gently on the plate. Repeat with the rest.


Serving: 1serving, Calories: 244kcal, Carbohydrates: 33g, Protein: 13g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 71mg, Potassium: 310mg, Fiber: 3g, Sugar: 27g, Vitamin A: 315IU, Vitamin C: 11mg, Calcium: 187mg, Iron: 0.4mg
Course: Dessert
Cuisine: American, Italian
Author: Sommer Collier
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Disclosure: This post is sponsored by Brown Cow Yogurt. All yogurt-swooning opinions are my own.

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