(at time of publication)
- 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
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.
Make it gluten free: Check berry yoghurt is gluten free.
These pannacotta keep well for one day chilled in the fridge.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 2g
Dietary fibre 1g
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