Kefir Panna Cotta Eggs with Mango Puree

Who says good food can’t be fun to eat and to make! Our Kefir Panna Cotta Eggs with Mango Puree, made with fresh mango and creamy low-fat kefir is a perfect option for an Easter treat for those looking to avoid the candy basket. Packed with protein and probiotics, Lifeway kefir is a game-changer in this recipe to help keep your gut healthy and happy and your hunger levels satiated. Enjoy!

Cultured Dairy: The Nutrition Benefits You Actually Need to Know

With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.

Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunityimprove allergies, and improve digestion.

Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health. Lifeway Farmer Cheese is also a great source of all these nutrients, just in a different format for all the cheese lovers out there.

Prebiotics + Probiotics = A Healthier You

Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of fiber-rich plant foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive systems.


  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.