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Strawberry Yoghurt Pannacotta

Serves: 6

Pannacotta:

1. 2 cups sliced fresh or thawed frozen strawberries
2. 1/3 cup SPLENDA® Granular
3. 1 cup natural plain yoghurt
4. 4 tsp gelatin
5. 3/4 cup low-fat cream
6. 1 tsp vanilla

Topping:

1. 1 1/3 cups fresh or thawed frozen strawberries
2. 2 tsp SPLENDA® Granular
3. 1 tbsp balsamic vinegar

Note: Mixed berries can also be used.

Method:

1. In blender, blend strawberries, SPLENDA® Granular and yoghurt; strain into bowl. Set aside. In small bowl, sprinkle gelatin over 1/4 cup of the cream; let stand for 5 minutes to soften.
2. In small saucepan, heat remaining cream with vanilla over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture.
3. Pour into six 175 ml ramekins or moulds. Cover and refrigerate until set, about 4 hours.

Topping:

1. In small bowl, combine strawberries with SPLENDA® Granular; let stand for 10 minutes. Turn pannacottas out onto dessert plates. Top with berries; drizzle with vinegar.