Almond-Tangerine Panna Cotta

Almond-Tangerine Panna Cotta

I have never made panna cotta before, but when I found this lovely and healthier version on the Better Homes & Garden website, I had to save it on Pinterest! What caught my attention was not just their pretty picture, but that it was made with nonfat milk and nonfat Greek yogurt! The traditional Italian dessert is made with cream.

This delicious dessert was so easy to make. It is so light and refreshing! I loved the pomegranate sauce with the tangerine slices. Instead of dried cherries, I used dark Morello cherries that already had in my refrigerator. It was yummy, but it would taste great with any fresh berry! I hope that you will try this simple and healthy dessert!




  • 3 tablespoons organic sugar
  • 1½ teaspoons unflavored gelatin
  • 1 cup organic nonfat milk
  • 1 cup nonfat Greek yogurt
  • ½ + ¼ teaspoon organic almond extract
  • 1 tablespoon organic sugar
  • 1 teaspoon cornstarch
  • ⅓ cup pomegranate juice
  • ½ cup tangerine sections
  • 2 tablespoons chopped dried cherries


  1. Lightly grease 4 6-ounce custard cups or ramekins with vegetable oil and place in a shallow baking dish. Using a small saucepan, mix together 3 tablespoons sugar and gelatin. Pour milk in and stir. Over medium heat, dissolve the gelatin, while stirring frequently. Remove from heat. Whisk in the yogurt and add ½ teaspoon of almond extract. Blend mixture until smooth. Pour into custard cups. Cover and chill until set, about 4 hours.
  2. To make the sauce, stir together 1 tablespoon sugar and cornstarch in a small saucepan. Whisk in pomegranate juice. Cook over medium heat, until sauce thickens and becomes transparent. Remove from heat. Stir in ¼ teaspoon almond extract and cool. Gently add in fruit.
  3. To loosen panna cotta from custard cups, immerse bottoms in hot water for 10 seconds. Using a small sharp knife, trace around the edges. Place a serving plate over top of custard cup and flip over, so that cup is on top of plate. Repeat 3 more times. Serve with sauce. Makes 4 servings.

Almond-Tangerine Panna Cotta


15 thoughts on “Almond-Tangerine Panna Cotta

  1. What a gorgeous pannacotta. The colours of the fruit and pomegranate sauce really pop against the panna cotta (and it sounds like the flavours do as well!). The yoghurt is such an interesting addition–it must a bit of richness without the fat, and of course a bit of tangyness too!


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