Yoghurt panna cotta

Yoghurt panna cotta

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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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