Avocado Panna Cotta

Avocado Panna Cotta

Chileanavocados.org 0

"Panna Cotta is an Italian dessert, which translates as 'cooked cream'. This lower calorie version uses creamy avocado for a silky texture and beautiful pale green color. Put mixture in individual molds, or pour into pretty serving dishes. The taste is rich but the calories are few. Garnish with a sprig of basil or mint or some partially thawed frozen raspberries."

Ingredients 3 h 20 m {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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  1. In small microwaveable bowl or glass measuring cup, stir together gelatin, sugar and salt. Add milk, stir and let stand 2 to 3 minutes. Microwave until milk just begins to simmer, about 1 1/2 minutes. Stir until gelatin dissolves. Set aside to cool for about 3 to 5 minutes. Pour into blender or food processor. Add yogurt and lime juice and blend about 15 seconds.
  2. Rinse avocado. Cut in half and remove the pit. Scoop out fruit and add to yogurt mixture. Blend until smooth, about 1 minute.
  3. Rinse 6 individual (1-cup) molds, small custard cups or souffle dishes with cold water. Divide avocado mixture among molds, pour into small serving dishes. Cover tops with plastic wrap and chill several hours or overnight. To remove, run a sharp knife around edges of molds. Dip bottom of mold briefly into pan of hot water. Put serving plate on top of mold, turn over and gently shake to remove.
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Reviews 4

  1. 5 Ratings

Marie C.

The first time I served this without a sauce and none of us enjoyed it. A 3 star recipe at most. For the leftovers I made a bittersweet chocolate sauce and poured it over the top. Outstanding, an absolutely delicious finish to a meal. This dessert has a very pretty color and nice creamy texture from the avocado. I used lime juice and that was the prominent flavor note in this barely sweet dish. With the addition of the bittersweet chocolate sauce it is worthy of 5 stars. This was very easy to make using an immersion blender. I'm glad I gave this lower fat panna cotta a second try. I will be making it again. Rating this at 4 stars as I think it needs the sauce to make it outstanding.

Annette R.

By itself, the this panna cotta was a 4 star recipe: good but not great. It's very delicate but good. With the other reviewers suggestion of adding a some dark chocolate and fruit (I added strawberries), this becomes a 5 star recipe. The chocolate and fruit make a nice contrast to the mild creaminess of the panna cotta.

Lynn Cockhill

Ok, but I wouldn't make this again. I used splenda, and it was ok, but nothing to rave about.