Ingredients

Method

• 1 1/2 t gelatine
• 1/4 cup water
• 1 cup reduced fat cream
• 1/2 cup sugar
• 1 cup low fat yoghurt

Method

Ingredients

Pannacotta is a favourite Italian dessert. It literally means ‘‘cooked cream’’. Substituting yoghurt and reduced fat cream for the cream turns a rich pudding into a healthy and delicious treat.

Sprinkle the gelatine over 1/4 cup water and leave to soften for a few minutes.

Gently heat the reduced fat cream with the sugar, stirring, but do not boil. Remove from the heat and stir in the softened gelatine. Strain into a jug or bowl and allow to cool.

Once cooled, stir in 1 cup low fat yoghurt until smooth. Pour into 4 glasses or small bowls. Refrigerate for a few hours until set.

For our simple slideshow on how to make yoghurt pannacotta click the link: Yoghurt pannacotta slideshow