Monday, February 2, 2015

Greek Yogurt and Grapefruit Panna Cotta

Greek Yogurt and Grapefruit Panna Cotta

In case I haven't mentioned it in the last ten minutes, I don't like winter. I bring this up again this morning as I look out the window at a snow and sleet covered mess outside. It's also Groundhog Day but I doubt he can see his shadow or even dig his way out of his burrow. Sigh. Still, all this inclement weather means more time in my kitchen. And it's all a bit more bearable when I can get some of Florida's sunshine, at least in citrus form.

Greek Yogurt and Grapefruit Panna Cotta
New York might be covered in snow but Florida grapefruit as at it's peak. From January through March, Florida's subtropical climate produces the best fruit. It's easy to pass it by because the outside is typically not as perfect. But the inside is an explosion of sweet juice.

I brought home a basket of them over the weekend and, when I cut into one, my kitchen suddenly smelled so good. I ate one just as it was but wanted to do something a little more special with the rest.

This compote is pretty light on sugar because the fruit itself is nicely sweet. And the combination of the sweet, tart, slightly bitter notes of a grapefruit go so well with the creamy tang of goat cheese and yogurt. Breakfast, afternoon snack, light dessert...I'll make good use of my basket of grapefruit. But I would still really like it to stop snowing. Enjoy!

Greek Yogurt and Grapefruit Panna Cotta
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients (4 Servings)
  • Mousse:
  • 1/4 Cup cream
  • 1/4 Cup sugar
  • 8 oz. Greek yogurt (I used 2%)
  • 4 oz. Goat cheese
  • 1 Teaspoon vanilla
  • Pinch of salt

  • Grapefruit Compote:
  • 2 Large Florida grapefruit
  • 1/4 Cup sugar, or to taste
  • Pinch of salt
Greek Yogurt and Grapefruit Panna Cotta
Make the compote by peeling the grapefruit and cutting in between the white membranes to get out the flesh. The white pith is bitter so try to get as much of it off as possible. Add the grapefruit segments along with the juice to a pot along with the sugar and salt. Cook on medium for about 10 minutes, stirring frequently, until the sugar has dissolved and the fruit softened. Allow to cool.

Keep in mind that this is not a canning or preserving recipe but you can store the compote, in a covered jar in the refrigerator for a couple of days.

Make the mousse by whipping together the heavy cream and sugar, either with a stand or hand mixer. Beat in the yogurt, goat cheese, vanilla and salt. Pour evenly into four 8 oz. jars or glasses and refrigerate for about an hour to firm up. When ready to serve, top each with an equal amount of the grapefruit compote.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.


  1. This could not come at a better time! I have been obsessed with Grapefruit lately!

  2. This looks delicious and would certainly bring sunshine to these dreary winter days!

  3. Amazing looking recipe! Great way to use grapefruits!

  4. It's good idea to use for new topics at the blog


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