Desserts & Baking

Vanilla-infused yoghurt panna cotta with figs

20 minutes, plus 5 hours’ setting time
10 minutes

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  • 5 leaves gelatine
  • 3 cups milk
  • 1/4 t vanilla extract (or 1 vanilla pod 1)
  • 1 T agave syrup or caster sugar
  • 2 cups low-fat plain yoghurt
  • Fresh figs, for serving

Soften the gelatine in cold water for a few minutes. Heat the milk in a saucepan until it starts to bubble. Add the split vanilla pod, with seeds, or vanilla extract, then transfer the milk from the saucepan to a large jug. Set aside to cool slightly.

Stir the gelatine leaves into the milk, then add the agave syrup or caster sugar and yoghurt. Divide the mixture between 4 cups or moulds and refrigerate until set, about 5 hours.

Serve with ripe figs.

Cook's note: This dessert adds calcium to your daily diet in a deliciously sweet way. This dessert is low in added sugar and fat.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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