Serve these creamy mounds of lemony vanilla panna cotta surrounded by fresh raspberries — the perfect end to a meal.
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Serves 6
Preparation time: 25 minutes (plus plus refrigerating time)
Cooking time: 3 minutes
Ingredients
1 tablespoon powdered gelatine
1 cup (250ml) reduced-fat milk
1 teaspoon vanilla extract
finely grated zest of 2 lemons
600g reduced-fat Greek-style yoghurt
15g Splenda
300g raspberries, to serve
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Preparation
- Place 3 tablespoons hot water in a small bowl, sprinkle over the gelatine and leave for 1 minute until it becomes spongy. Stir briskly with a fork until the gelatine dissolves, then set aside.
- Heat the milk until hot but not boiling. Add the gelatine mixture and whisk until it dissolves. Stir in the vanilla and lemon zest and set aside for 5 minutes.
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- Beat together the yoghurt and Splenda until well combined. Stir in the milk mixture and whisk until well combined. Pour into six 150 ml glasses or moulds and tap each one on the work surface to remove any air bubbles. Cover with plastic film and chill in the fridge for 1–2 hours until set.
- Run a knife around the outside of the glasses or moulds and turn out the panna cotta onto serving plates. (Alternatively, serve them in their containers.) Scatter a few raspberries around the plate and serve.
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This recipe is an excerpt from the The CSIRO and Baker IDI Diabetes Recipe Book which provides over 100 delicious recipes to help you improve your health, manage your weight and feed your family and friends healthy, satisfying and tasty food.
