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Greek yogurt panna cotta topped with thyme macerated berries on a blue plate

Easy Greek Yogurt Panna Cotta Recipe with Thyme Macerated Berries

The best easy panna cotta recipe. This light version of the Italian pudding dessert uses Greek yogurt and milk instead of cream! Paired with thyme macerated strawberries this is the perfect no-bake dessert for hot summer days.

Course Dessert
Cuisine italy
Keyword Greek yogurt panna cotta, panna cotta recipe, panna cotta with yogurt
Cook Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 280 kcal


  • 2 3/4 cup milk 660 ml
  • 2 1/2 tsp gelatin powdered
  • 3/4 cup sugar 150 g
  • 1 tsp lemon zest or 1/2 vanilla pod, scraped out
  • oil for oiling the molds
  • 1 1/3 cups Greek yogurt - 350 g plain
  • 2 tbsp lemon juice
  • 300 g berries - 11 oz, chop the strawberries
  • 2 teaspoons fresh thyme leaves minced
  • 1/2 lemon juice
  • 1 tablespoon granulated sugar


  1. Place 60 ml of milk in a small bowl and sprinkle gelatin over it. Set aside.

  2. Combine the remaining milk, sugar, and lemon peel in a medium saucepan and set over medium heat. Stir until the sugar has dissolved, then increase the heat to medium-high. As soon as it comes to a boil, remove the pan from the heat. Stir the gelatine mixture into the milk mixture. Whisk gently until the gelatine has dissolved, then set aside to cool until tepid. Brush 6 molds (180 ml / 3/4 cups each) with some oil. 

  3. Add yogurt to a large bowl or measuring cup and whisk. Strain milk into the yogurt using a fine-mesh sieve, stirring, and pressing onto the lemon peel to extract the essence. Whisk gently, trying not to whisk in too much air, then add lemon juice. Stir and pour into molds. Chill panna cotta for 6 h or longer, up to 2 days.

  4. In a small mixing bowl, stir together berries, thyme, lemon juice & sugar and a pinch of salt. Mix well, using your hands, making sure all berries are coated evenly. Set aside for 10-15 minutes.

  5. When ready to serve. insert a knife to loosen the edges of the panna cotta, then turn them upside down over individual plates. Hold down the mold with one hand, grab the plate with the other and give it a shake to release the panna cotta. Spoon the berries over top and serve.

Recipe Notes

Can be made 2 days in advance.