PORTLAND, Ore. (KOIN) — Cathy Whims, chef and owner of Nostrana, and a six-time James Beard Award finalist, joined AM Extra live from Italy!

She’s blending worldly recipes with fresh local ingredients from Eugene-based Nancy’s Probiotic Foods for a delicious brunch idea that’s as decadent as dessert! 

Nancy’s Yogurt Panna Cotta: Serves 4

  • 1 1/2 tsp. unflavored, powdered gelatin
  • 1 1/2 Tbsp water
  • 1 cup heavy cream
  • 1 cup Nancy’s Whole Milk Yogurt
  • ½ cup sugar


  1. In a small bowl sprinkle gelatin over 1 1/2 Tbs of the water and let soften for 3 minutes without stirring.
  2. In a heavy saucepan over low heat, warm cream with sugar.
  3. Remove from heat and stir in gelatin. Gradually whisk in the yogurt.
  4. Pour cream mixture into 4 ounce ramekins and refrigerate overnight.
  5. To serve, top with fresh fruit or seasonal compote.

Check out more recipe ideas at nancysyogurt.com and visit nostrana.com for more Italian inspired meals.