Berry pannacotta

Serves: 4

Time to make: 20 mins , plus 3 hrs chilling

Ingredients

spray oil
2 teaspoons gelatine powder
¾ cup skim milk
¼ cup light cream
1 tablespoon sugar
1 teaspoon vanilla paste
1 cup low-fat berry yoghurt
To serve
⅔ cup blueberries, fresh or frozen
fresh mint sprigs

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Instructions

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1 Spray small dishes with oil. Sprinkle the gelatine over 3 to 4 tablespoons water. Leave for 10 minutes to allow gelatine to soften and be absorbed by the water.

2 Meanwhile place milk, cream, sugar and vanilla in pan. Heat over a low heat, stirring until sugar is dissolved and the liquid starts to simmer. Remove from heat and whisk in gelatine, stirring until dissolved. Leave to cool for 10 minutes.

3 Whisk yoghurt into milk mixture until well combined. Divide mixture between dishes. Refrigerate for 2-3 hours or until set. Meanwhile, place blueberries in a microwave-proof dish and heat on high for 1 minute, until the juices start to run. Stir and chill.

4 Turn out the pannacotta and top with berries, or serve in cups topped with blueberries. Decorate with fresh mint sprigs.

Variations

Make it gluten free: Check berry yoghurt is gluten free.

HFG tip

These pannacotta keep well for one day chilled in the fridge.

Nutrition Info (per serve)

Calories 140 cal

Kilojoules 590 kJ

Protein 6 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 20 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 170 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.