Yoghurt pannacotta

Yoghurt pannacotta

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
180ml reduced-fat milk
2 tablespoons honey
1/2 teaspoon vanilla extract
2 teaspoons gelatin
375g reduced-fat, unsweetened yoghurt
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/4 cup fresh strawberries

Method

  1. In a shallow saucepan simmer the milk, honey and vanilla over a low heat. Remove from the heat and whisk in the gelatin until dissolved. Stir in the yoghurt.
  2. Pour the mixture into four lightly greased dariole moulds. Refrigerate for 3 hours or until firm.
  3. To serve, dip the base of each mould in warm water for 3 seconds and, using a fine-pointed knife, gently ease the pannacotta out of their moulds onto a serving plate. Top with the fresh berries.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
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