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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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I love this recipe. It's super simple and came about after wanting Panna Cotta, but not wanting all the KJ that come with it. It is also great as the flavours can be played around with (e.g. orange, honey, coconut) by choosing flavoured yoghurts and difference essences. Ingredients:
4 1/2 tablespoons splenda granular |
450 g low-fat vanilla yogurt (preferably forme) |
2 teaspoons rose water |
3 teaspoons gelatin |
1 (6 ounce) package raspberry jelly (lite) |
1 (450 g) can cherries (optional) |
fresh berries (optional) |
Directions:
1. Mix splenda, yoghurt and essence together.
2. Dissolve gelatin in about 2 Tbsp of boiling water.
3. Mix in the dissolved gelatin.
4. Place into 4 ramekins and refrigerate until set (approximately 3 hours).
5. Make raspberry jelly according to package instructions. Let cool and pour on top of yoghurt mixture after it has been refrigerated for about 1 hour. Allow it to set for remaining 2 hours.
6. Make a cherry sauce using the liquid out of the cherry can. Let it reduce by boiling for about 10 minutes.
7. Top ramekins with cherries, fresh fruit and some of the cherry syrup.
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