Kefir Panna Cotta Eggs with Mango Puree

Who says good food can’t be fun to eat – and make! Our Kefir Panna Cotta Eggs with Mango Puree, made with fresh mango and creamy lowfat kefir, are a perfect option for an Easter treat for those looking to avoid the candy basket.


  1. To make the panna cotta: Add the water to a medium mixing bowl and sprinkle the gelatin onto the surface of the water. Allow to stand for 10-15 minutes.
  2. While the gelatin is setting, combine the sugar and heavy whipping cream in a small saucepan. Bring the contents to a simmer over medium heat and stir until the sugar dissolves.
  3. Stir the gelatin into the cream and sugar mixture. Continue stirring until the gelatin is completely dissolved.
  4. Remove from heat and allow to cool for three to five minutes, or until you can touch it without burning your hand.
  5. Stir in the vanilla extract and the kefir before piping into 12-14 plastic egg molds (we used an icing piping syringe, like this one, and egg molds like these).
  6. Place in the refrigerator and allow to chill for at least four hours to firm up completely.
  7. Once the eggs have completely firmed, remove the top half of the plastic egg and scoop out a small piece of the panna cotta, as if the tip of a hard boiled egg was cracked and peeled.
  8. Once all of the panna cotta eggs are prepped, add the frozen mango chunks to the pitcher of a high-powered blender. Blend on high until completely smooth and pureed.
  9. Keeping the eggs positioned so that cut out parts are near the top (we used an egg crate, or deviled egg serving tray), spoon about 1/2 of a tablespoon of mango puree into each egg. Serve immediately.


  • Not into eggs? No worries! Simply pour the panna cotta mixture into serving glasses or small cups before chilling, and spoon the mango puree on top before serving.