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Vanilla-infused yoghurt panna cotta with figs

By Hannah Lewry
4
Easy
20 minutes, plus 5 hours’ setting time
10 minutes

Ingredients

  • 5 leaves gelatine
  • 3 cups milk
  • 1/4 t vanilla extract (or 1 vanilla pod 1)
  • 1 T agave syrup or caster sugar
  • 2 cups low-fat plain yoghurt
  • Fresh figs, for serving

Method

Soften the gelatine in cold water for a few minutes. Heat the milk in a saucepan until it starts to bubble. Add the split vanilla pod, with seeds, or vanilla extract, then transfer the milk from the saucepan to a large jug. Set aside to cool slightly.

Stir the gelatine leaves into the milk, then add the agave syrup or caster sugar and yoghurt. Divide the mixture between 4 cups or moulds and refrigerate until set, about 5 hours.

Serve with ripe figs.

Cook's note: This dessert adds calcium to your daily diet in a deliciously sweet way. This dessert is low in added sugar and fat.