Lemon Panna Cotta

Lemon Panna Cotta



1 envelope gelatin, unflavored

1-1/2 cups heavy cream

1 tsp. lemon zest

1/4 cup lemon juice

1/2 cup Greek yogurt, plain, full-fat

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In a saucepan, stir gelatin into heavy cream and set aside for 1 minute. Sprinkle lemon zest over gelatin and cream mixture. Add lemon juice and turn heat on low continually stirring mixture until gelatin is completely dissolved and everything is combined well. Whisk the yogurt and SweetLeaf® Liquid Stevia Lemon Drop Sweet Drops® into the pan and stir until incorporated.

Grease 4 ramekins and pour mixture into each evenly. Cover and refrigerate at least 5 hours or until set. You can serve them in their cups or remove onto a plate and top with fresh lemon zest and a few lemon slices to garnish.

*Recipe and photo courtesy of Sugar-Free Mom.