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Yogurt and vanilla panna cotta with summer fruits

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Yogurt and vanilla panna cotta with summer fruits
This low-fat version of a traditional Italian favourite is ideal for a dinner party. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
6
Prep
30 minutes + 3 hours to chill
Cook
10 minutes
Each 196g serving contains (excludes serving suggestion)
KCal
137
Carbs
17.8g
Fibre
2.6g
Protein
7.0g
Fat
3.7g
Saturates
2.2g
Sugars
17.8g
Salt
0.22g
Fruit/Veg Portion
1
Ingredients

Ingredients

4 gelatine leaves
30g caster sugar
4 tbsp milk
600g natural yogurt
2 tsp vanilla extract
To serve:
200g strawberries, hulled
2 squeezes lemon juice
200g raspberries
100g blueberries
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Method

Method

Recipe tips
  • You could use other fruit such as mango, peaches, nectarines or cherries.
  • For a vegetarian version, use a plant-based gelling agent. Look in health food shops if your supermarket doesn't stock this.
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