Yoghurt vanilla panna cotta with balsamic strawberries
- 500g strawberries, quartered
- 1 cup skim milk, warmed
- ¼ cup maple syrup
- 2 teaspoons powdered gelatine
- 1 teaspoon vanilla bean paste
- 2½ cups low-fat vanilla yoghurt
- 2 teaspoons balsamic vinegar
Log In or Sign Up to save this recipe to your shopping list.
1 To make the strawberry pulp, combine half of the strawberries (250g) with 1 tablespoon of water in a small saucepan over low heat for 10 minutes, or until beginning to break down. Cool slightly before transferring mixture to a blender and blitz until smooth. Strain the mixture through a fine sieve to ensure it is smooth.
2 Add milk and 3 tablespoons of syrup in a small jug. Sprinkle over the gelatine and whisk until dissolved. Place vanilla and 1½ cups yoghurt in a bowl. Pour gelatine mixture and ¼ cup of the strawberry mixture over yoghurt. Whisk to combine. Divide mixture among 4 x 1½ cup capacity glasses and chill for 4 hours until firm.
3 Meanwhile, place the remaining strawberries, balsamic vinegar and remaining 1 teaspoon of maple syrup in a bowl and toss to combine. Stand for 15 minutes at room temperature.
4 Serve panna cotta with balsamic strawberries and any extra syrup on top.
Nutrition Info (per serve)
Total fat 8.1g
–Saturated fat 3.3g
Dietary fibre 2.2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.