Yogurt Panna Cotta with Nectarine Jelly and Compote

This creamy and light dessert is totally fat-free…combining layers of yogurt panna cotta with nectarine jelly…so good!

You will not believe that this dessert is totally, I repeat, totally fat-free…it is creamy, light, and so aromatic with the nectarine jelly and compote, a perfect match!

I know…I know, panna cotta is translated from Italian as “cooked cream”, and there is not a drop of cream in this panna cotta…but it has been thickened using gelatin…therefore its name…

You can make it into a big mold or little individual cups like I did…it is fun and super cute! This recipe was inspired by this video from YouTube.

By the way, I used the homemade yogurt, which you can take a look HERE.

– Fat-free dessert?

Yes, fat-free homemade yogurt with fat-free milk…it is so creamy that you will not miss the “fat”.

– What is used so set the “fat-free cream”?

Gelatin, an almost flavorless and odorless protein…which is a cooked form of collagen.

– What is collagen?

Collagen is very important for the human body. Our body produce endogenous collagen which are found in bones, skin, connective tissues, cartilage, joints and gut barriers.  As we age the collagen production decreases.

– How can you use gelatin?

Gelatin can be used in many different recipes. Anything from dessert gel to thickening sauces and soups.

– Is gelatin healthy?

Yes, gelatin might promote nail and hair strength, support joints and bones and skin health.

– How is the texture of panna cotta?

It is completely up to you, I like it creamy, custardy… just a little firmer than cream, very jiggly…almost collapsing. If you care for a firmer consistency just add a bit more of gelatin.

– Ready for the recipe?


Yogurt Panna Cotta

  • 450 ml fat-free milk (organic)
  • 350 g fat-free yogurt, homemade
  • 30 g sugar (more if you like sweeter)
  • 30 g honey
  • 6 g unflavored gelatin powder (more if you like it firmer)
  • Lemon peel

Nectarine Jelly and Compote

  • 2 – 3 nectarines, washed and cut into slices
  • 500 g water
  • 70 – 90 g sugar (more if you like sweeter)
  • 1 ½ tablespoons fresh lemon juice
  • 5 g unflavored gelatin powder


Yogurt Panna Cotta

In a small bowl or cup place 2-3 tablespoons of milk and sprinkle the gelatin on it. Let is bloom for approximately 5 minutes.

In the meantime, in a small pot add the milk, sugar, honey and lemon peels.  Cook in medium heat stirring constantly until small bubble appear on the side of the pot (approximately 185oF).

Stir dissolved gelatin into the milk. Mix until all the gelatin is fully dissolved.

Cool the milk/gelatin mix in a bowl of ice water, stir gently until the milk is totally cool.

Gently dispense the milk into small cup and refrigerate for at least 6 hours or overnight.

Nectarine Jelly and Compote

In a small pot add the sliced nectarines, water, lemon juice and sugar. Cook on low heat until the sugar is all dissolved. Let is simmer for 5 minutes. Remove from the heat and let it cool

Pass the nectarine syrup through a sieve and set aside the nectarine.  You should have close to 400 ml of nectarine syrup.

In a small bowl of cup place about 40 g of the nectarine syrup and sprinkle the gelatin. Let is sit for 5 minutes until all the gelatin is absorbed.

Warm the gelatin in the microwave for 30 seconds, mix until all the gelatin is fully dissolved.

Add the dissolved gelatin into the remaining nectarine syrup and mix until the gelatin is completely dissolved into the syrup.

Take the cups with the yogurt panna cotta from the refrigerator and gently pour the nectarine jelly into the cups.

Place the cups in the refrigerator for at least 6 hours or overnight.

In the meantime, cut the sliced nectarine into small bite size and place it in the refrigerator.

To serve, gently place the nectarine compote on top of the jelly/yogurt panna cotta.

Serve cold.

– Looking for more dessert recipes?

Check these out…

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Simple Homemade Yogurt

This is such a simple recipe for homemade creamy yogurt. The yogurt is made using non-fat milk and inoculated with previous batch of homemade yogurt…confused?  Continue reading and you will find out how…

We always have yogurt in the morning and the amazing thing is that I do not even remember when the last time I bought yogurt was.  I make my own yogurt from organic non-fat milk using the yogurt that I made previously…so it is a continuous production of yogurt by taking approximately 2 tablespoons or so from the jar that it is in used. The recipe is very versatile, you can use 1% fat, 2% fat, or whole milk. The more fat content in the milk the thicker the yogurt will turn out.  Although I use non-fat milk I can assure you that my yogurt still very creamy.

There is no excuse to not make your own yogurt as no fancy gadget is required, use your imagination to keep the inoculated milk with yogurt somehow warm by using oven with the light on, top of refrigerator, Instant Pot, rice cooker that has a keep warm setting, cooler or a thermos cooker (which is very similar to a cooler, only retains the temperature more efficiently).

I personally use the thermos cooker when making a large container, but often use the oven if I want to have the yogurt in small individual cups.

Oh! Make sure that you have a candy thermometer or any thermometer as the temperature is very important.  If the temperature of the milk is too high it will kill the live culture, or if it is too cold it will not the optimal for the culture to develop…therefore the only important parameter is the temperature.

The making of yogurt always reminds me of my microbiology laboratory where I used to cultivate all kind of bacteria and yeast…a lot of fun!


  • 2 quart of milk (any of your choice)
  • 2 tablespoons of plain organic yogurt, preferably nothing added but live and active culture.


Place the milk in a pot and bring to simmer until bubbles form around the edges, around 180F. Stir frequently as it heats preventing crust in the bottom of the pan.

Remove the milk from the heat and let it cool until approximately 110 to 120F, do not add the yogurt below 110F or above 118F.

Place the yogurt in the jar and pour approximately ¼ of the milk and stir gently, once the yogurt is totally incorporated in the milk, add the remaining milk to the jar and stir again. I like to pass the milk through a fine colander to retain any unwanted particles or film produced during the heating process to have a smooth and creamy yogurt.

Cover the jar and place in the warm spot you selected. Do not disturb the jar while resting. Let the mixture sit for 6 to 12 hours. Just remember that the longer the yogurt sits the tangy it will taste.

Transfer the jar in the refrigerator and chill.  The yogurt will continue to thicken as it cools.

If you care for a thicker yogurt you can pour the whey liquid away and pass the yogurt through cheesecloth.

Make sure to reserve roughly 2 tablespoons of the yogurt for the next batch.

I hope you enjoy this simple method of making yogurt…check on the some of the recipes these recipes…Fresh Berries with Vanilla Yogurt or Yogurt with Honey Caviar recipes.

Did you know that yogurt is the most consumed fermented dairy product? Not only prevents osteoporosis due to the calcium and vitamin D from the milk, yogurt is loaded with live good bacteria, called probiotic. Probiotic food help to keep you gut healthy. The good bacteria use the sugar in the milk (lactose) and transforms into acid lactic, therefore for its tangy flavor.

Thank you for visiting Color Your Recipes…have a colorful week!

Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt.  Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.

Thank you for visiting Color Your Recipes…have a colorful week!

Calamansi Poppy Seed Muffin

This is a recipe for a simple muffin, loaded with citrus flavors from calamansi and poppy seed. Great for breakfast or as a snack.

Have you ever heard of calamansi? Well, I did by chance…years ago, I was looking for a dwarf orange family tree, and bump into this nice tree which at the time looked like a mandarin orange tree. After a few months I noticed that the fruits were tiny, they looked like the little cuties, but much smaller. I thought that the farmer made a mistake when placing the tag…It was then that I looked carefully at the tag…it said calamansi or calamondin.

After a lot of search in the internet I learned that calamansi is a cross between mandarin orange and kumquats, which are slightly elongated. This fruit is very popular in Philippines and Malaysia and grow throughout Southeast Asia.

These little orange like fruits are like orange, starts off as a green and turns orange-yellow as it matures on the tree. Apparently you can use it either way, green or orange-yellow. The juice is tart, like lemon, although much more fragrant.

I have been using calamansi to marinate chicken, pork…the same way I would use lemon. This time I decided to bake some muffins and substitute the lemon juice for calamansi juice.

They came out nice, they had a hint of an exotic aroma…but one thing I would change next time baking these muffins it to add a bit more of the calamansi juice.

This is a super simple recipe, no need for any especial gadget…just a couple of bowls and spatulas…I hope you will try this recipe one day.


  • ⅓ cup sugar
  • 2 tablespoons calamansi freshly squeezed juice
  • 120 g all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 6 tablespoons yogurt (I used non-fat, but feel free to use any kind)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted and cooled
  • 1 tablespoon poppy seeds

Preheat the oven to 400 degrees F. Fit mold with 9 medium size paper muffin cups.

In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.

In another large bowl, whisk the melted butter, yogurt, eggs, vanilla and calamansi juice together until well blended. Pour the flour mixture over the wet ingredients and, with the rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough, do not over mix. Stir in the poppy seeds.

Scoop the batter into the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a wooden stick inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Store leftovers in an airtight container at room temperature, or freeze for future enjoyment

If you enjoy this citrus dessert, you might want to check on Tangerine Chiffon Cake or Lime Pudding Cake.

Did you know that calamansi like all the other citrus is rich in vitamin C? In spite of the orange color, the fruit is very sour, although the peel is sweet, resembling a kumquat.

Thank you for stopping by Color Your Recipes…have a colorful week!

Spherical Yogurt with Strawberry Coulis

This is a fun recipe to try using molecular gastronomy.  The yogurt are made into almost spheres that pops.

This is one of the most fun thing I have ever done in my kitchen…as you might know (or not), I am a Pharm.D/biochemist by training, therefore I feel very comfortable in the lab, so when I heard about molecular gastronomy I was like “I need to try this…how come I have never thought of using my lab skills in the kitchen?” Anyway, to make the long story short, I did some reading through the internet and got myself some edible “reagents” and today I am so excited because I am sharing with you my very first “experiment”. I am expecting more “reagents” therefore I will have more posts to share in the future.

If you are interested, you can read all about molecular gastronomy by searching the internet, which by the way, I still do not understand why it is called this way, since every method done in the cooking process requires change of molecules.

This recipe is very simple, it is adapted from here with lots of changes…in spite of the recipe calling for plain yogurt, specifically not to use non-fat or low fat yogurt, claiming that fat-free or low fat yogurt contain less calcium, which is critical for this recipe. I went ahead and still used fat free yogurt. I personally don’t think that the calcium content of whole yogurt and non-fat yogurt would be that different being that calcium is water soluble and not fat soluble. Moreover, the difference in these yogurts should be the content of fat and not calcium.

Well, it was very interesting…when eating these spherical yogurt you feel the pop and a thin gelatinous membrane, almost like the salmon roes in sushi or the little balls filled with juices at frozen yogurt store.

Oh! One more thing…this method is called Reverse Spherification.


Alginate Bath

200 ml of filtered water
1 g sodium alginate

1 cup non-fat yogurt


Prepare the alginate bath by mixing the sodium alginate in water, until the sodium alginate is totally dissolved. You can use an immersion blender. Once the sodium alginate is dissolved, let the solution rest in the refrigerator for approximately 24 hours or until all the air bubbles disappear.

When ready to start the process of spherification, place the sodium alginate solution in a bowl and in another bowl place clean and filtered water.

Scoop the yogurt using a half sphere measuring spoon and carefully pour it into the alginate bath. Make sure that the yogurt spheres do not touch otherwise they will stick together (which I experienced)

Leave the yogurt spheres in the alginate bath for about 2 minutes and carefully remove them using a slotted spoon.

Place the yogurt spheres in the clean water bath. Remove the yogurt spheres and serve with fruit salad, or berry coulis.

I served my yogurt spheres with strawberry coulis.

I hope you enjoyed this fun recipe…for more Molecular Gastronomy recipe please look here.


Did you know that spherification is the process of shaping liquid in spheres by a thin gelatinous membrane? The main “reaction” is the forming of the gelatinous membrane by combining alginate and calcium.

Thank you for stopping by Simple Recipes [dot]me….have a colorful day!


Brandied Cherry Froyo

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!


1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)


Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mango Frozen Yogurt with Agave Syrup

Now that the warm weather is here, I keep the ice cream bucket in the freezer all the time, so I am ready for a quick and fast frozen dessert.
This is a very simple and refreshing yogurt dessert. I love the color and the flavor of this frozen yogurt, nothing like the combination of fragrant mango stirred together with the tartness of yogurt…


2 large mangoes
2 tablespoon vanilla vodka
2 tablespoon lemon juice
¼ cup agave syrup
1 cup Greek yogurt

Fresh strawberry and mint leaves for garnish


Cut the mango in small pieces and blend together with vodka, lemon juice and agave syrup. Add the yogurt to the mango mix and refrigerate for a couple of hours.

Place the mango/yogurt mix into the ice cream maker and follow the instructions of your ice cream maker.

Garnish with strawberry and mint leaves.

If you enjoy this simple recipe for mango frozen yogurt you might want to check on strawberry frozen yogurt as well.

Did you know that there are more than 1000 different varieties of mangos? Mangoes are rich in vitamins, minerals and anti-oxidants. Mangoes contain enzymes that are good tenderizing agent, therefore often used for marinade.

Thank you for stopping by Simple Recipes and have a great week!

Orange Cupcake with Mascarpone Frosting

This is a very easy and simple cupcake recipe…the cake is very light and moist since yogurt and the egg whites in the form of soft peak were added to the batter. Both frosting and the cake contain orange rind, which give the cupcakes a very citrus flavor. The cupcakes can be baked ahead, and frozen. On the day that you want to serve them, make the frosting while the cupcakes are defrosting, top them and they are ready to be serve

Cake Batter


¼ cup orange juice
1 cup fat free natural yogurt
1 tablespoon orange rind, grated
2 cup all-purpose flour
1 teaspoon baking powder
½ cup or ¼ lb butter
3 eggs, separated
½ teaspoon vanilla extract
½ teaspoon cream of tartar
¾ cup sugar


Sift the flour with the baking powder. In a small bowl mix the orange ring with the yogurt and the orange juice.

Cream the butter and approximately 3/4 of the sugar until light and fluffy.

Beat in the vanilla extract and the egg yolks one at the time, until very light and airy.

Add the half of the sifted flour with approximately half of the yogurt mix. Mix gently and repeat with the rest of flour and yogurt.

Beat the egg whites with the cream of tartar until foamy, add the remaining of the sugar and continue to beat until soft peaks.

Gently fold approximately 1/3 of the egg white into the batter, then fold in the remaining egg white, avoiding deflating the batter.

Fill the cupcake cups to 2/3 and bake in pre heated oven at 350F for approximately 10 minutes until a inserted toothpick comes out clean.

Let the cupcakes cool down before icing them.

Mascarpone Frosting


2 cup mascarpone cheese
5 tablespoon confectioner’s sugar
1 tablespoon orange rind, grated
1 teaspoon orange blossom


Mix all the ingredients until fluffy.

Top the cupcakes with the mascarpone frosting and serve.

Did you know that mascarpone cheese is made by coagulating cream with a weak acid?

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Yogurt Marinated Chicken

This is a very easy and simple recipe for chicken. I like the idea of marinating the chicken and hand it to my husband to grill on the BBQ, this way we can “share” the cooking.
What I like about this recipe is the low content of salt for the ones watching for their blood pressure. So many spices are added to the mixture of yogurt that you will not miss the salt for flavor and the chicken comes out of the grill so tender.


½ cup plain yogurt
2 tablespoon lemon zest
2 tablespoon lemon juice
4 garlic cloves finely chopped
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flake
½ teaspoon black pepper
½ teaspoon dry rosemary
½ teaspoon salt
1 tablespoon olive oil

2 lbs of chicken breast or deboned thigh


Mix all the ingredients in a bowl, except the chicken. Pour the yogurt mix to the chicken, mix gently and cover the bowl. Marinade the chicken in the refrigerator for at least 4 hours or overnight for more an enhanced flavor.
Grilled the chicken on the BBQ and serve hot.

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