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Cardamom and Orange Greek Yogurt Panna Cotta with Raspberries and Crushed Pistachios

Greek yogurt replaces some of the cream in our twist on panna cotta.

10 minutes
3 hours


  • 2 1/2 tsp. unflavored gelatin
  • 2 tbsp. cold water
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 tsp. orange zest
  • 2 tsp. vanilla extract
  • Pinch ground cardamom
  • Pinch salt
  • 2 cups Greek yogurt
  • 1 cup raspberries
  • 1/2 cup crushed pistachios
  • 1/2 cup honey


  1. In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes or until gelatin becomes soft.
  2. Bring cream, sugar and orange zest to a boil in a medium saucepan. Remove from heat; stir in vanilla, cardamom, salt and gelatin mixture.
  3. Whisk yogurt into cream mixture. Pour into six, 1/2–cup ramekins or small glass or ceramic jars. Cover with plastic wrap and refrigerate for 3 hours or until firm.
  4. To serve in ramekins, drizzle with honey, raspberries and pistachios. To unmold, run a small knife around the inside edges to loosen; invert onto a dessert plate and garnish.
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