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Vanilla Pear Raspberry Panna Cotta - so light and creamy, this elegant dessert is low-fat, made with cashew milk and Greek yogurt. Vanilla poached pears and raspberry puree are the perfect match.

Vanilla Pear Raspberry Panna Cotta

Servings 6


  • 3 cups cashew milk or other non-dairy milk
  • 1 tablespoon unflavored powdered gelatin
  • 1 cup low-fat Greek yogurt
  • 3 tablespoons honey
  • 1 1/2 teaspoons almond extract

Raspberry Sauce

  • 10 ounces fresh or frozen raspberries thawed
  • 2 tablespoons honey

Poached Pears

  • 5 cups unsweetened apple juice
  • 1/2 cup orange juice
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 3 firm pears peeled


  1. Place 1 cup cashew milk in a small bowl; sprinkle unflavored gelatin on top and mix well; let sit 3-5 minutes until softened.
  2. Pour cashew milk gelatin mixture into a small saucepan and cook over medium heat until gelatin dissolves (do not let milk boil). Add remaining 2 cups cashew milk, yogurt, honey and almond extract; whisk until well combined. Remove from heat and pour into six serving glasses; refrigerate until gelled, about 5 hours.

Raspberry Sauce

  1. Place raspberries and honey in a small saucepan; cook stirring until raspberries break down, about 4-5 minutes; strain and set raspberry sauce aside until cool.

Poached Pears

  1. Place apple juice and orange juice in a medium saucepan. Scrape vanilla bean seeds into liquid; place vanilla bean in saucepan. Bring to a boil; place peeled pears in saucepan; simmer for 15 minutes; turn pears over; simmer another 15 minutes until a knife pokes through easily. Remove from heat and cool; refrigerate pears in cooking liquid.

To Serve

  1. Remove panna cotta from refrigerator; spoon a little raspberry sauce on top. Cut pear in half lengthwise, with core intact. Drain on paper towels. Make slices in pear halves, leaving about 1/2" at the top of each pear uncut. Gently place each half on top of each panna cotta.