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