This raspberry Greek yogurt panna cotta couldn't be easier... or classier! Made with only 3 ingredients - jello, cream, and Greek yogurt, it's a perfect make-ahead choice for Valentine's Day or any other special occasion.
Prep Time5 minutesmins
Setting time1 hourhr
Total Time5 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 2-4 (depending on size of teacups/ramekins)
Melt the jello/jelly cubes into the cream in a saucepan on a low to medium heat.
Remove from the heat, then slowly stir in the yogurt.
Pour into teacups, glasses or ramekins, then cover and refrigerate for at least 1 hour (2 hours or more or even overnight is better).
Decorate with the fresh raspberries just before serving.
Notes
*I used half a 135-gram pack of jelly cubes (in the UK). I've attempted to adapt the recipe for the US (I understand jell-o is sold as powder/gelatin mix there, not cubes as in the UK). I'm pretty sure this will work just as well using the jell-o powder, but please let me know if it doesn't and we'll think again!You can play with the amounts of cream and yogurt, so long as you use about 300ml / 1¼ cups altogether. Don’t like too much of a yogurty flavour? Just replace some of it with more cream!Of course, you can also experiment with different jello/jelly flavors. How about strawberry, lemon, or passion fruit?