Strawberry Yoghurt Panna Cotta
Strawberry Yoghurt Panna Cotta
Serves: Serves 6
Ingredients
- 2 cups sliced fresh or thawed frozen strawberries
- 1/3 cup SPLENDA® Granular
- 1 cup natural plain yoghurt
- 4 tsp gelatin
- 3/4 cup low-fat cream
- 1 tsp vanilla
- For the topping:
- 1 1/3 cups fresh or thawed frozen strawberries
- 2 tsp SPLENDA® Granular
- 1 tbsp balsamic vinegar
Method
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.
In small saucepan, heat remaining cream with vanilla over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture.
Pour into six 175 ml ramekins or moulds. Cover and refrigerate until set, about 4 hours.
In small bowl, combine strawberries with SPLENDA® Granular; let stand for 10 minutes. Turn panna cottas out onto dessert plates. Top with berries; drizzle with vinegar.
Notes
Mixed berries can also be used.
Nutritional Information
Per serve
| Protein | 4 | g |
| Fat | 4 | g |
| Carbohydrate | 13 | g |
| Fibre | 1 | g |
| Sugars | 8 | g |
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