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Almond Butter Yoghurt Panna Cotta on a black plate

Yoghurt Panna Cotta With Almond Butter And Walnut Streusel

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Iryna


  • 3 teaspoons powdered gelatin
  • 2 tablespoons water
  • 1 ½ cups whole milk Greek yogurt
  • 1 ½ cups half and half
  • 6 ounces MaraNatha Creamy No Stir Almond Butter*
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract

For Walnut Cocoa Streusel


  • Dissolve the gelatin in 2 tablespoons of cold water and set aside for 15 minutes.
  • Meanwhile, in a large sauce pan and on a medium heat, whisk together half and half, Greek yogurt, MaraNatha Creamy No Stir Almond Butter, maple syrup and vanilla extract. Bring the mixture to a simmer and remove from the heat.
  • Stir in gelatin and whisk until no lumps remain.
  • Divide Panna Cotta among 8 lightly greased ramekins and set aside until it's no longer hot. Transfer the ramekins into the fridge and chill for 4-6 hours or overnight.

For Walnut Cocoa Streusel

  • Melt the butter in a small pan and on a medium heat. Add Walnuts and toast for 5-7 minutes. Then add brown sugar and cocoa powder and stir until sugar dissolves.
  • Remove from the heat and once cooled, transfer to a bowl.

To serve

  • Fill a large bowl with 1-inch of boiling water. Dip the bottom of the ramekin in for five seconds, then invert Panna Cotta onto a serving plate.
  • Sprinkle with Walnut Cocoa Streusel and some berries if you like.


*Refrigerate the unused portion of MaraNatha Creamy No Stir Almond Butter