Strawberry Yoghurt Panacotta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a modified recipe from the Splenda package. The marinated strawberry topping can be placed in the refrigerator but I prefer them served at room temperature. Ingredients:
2 cups strawberries, sliced |
1/3 cup splenda granular |
1 cup yoghurt, low fat, plain |
4 teaspoons gelatin |
3/4 cup cream, low fat |
1 teaspoon vanilla bean paste |
1 1/2 cups strawberries |
1 tablespoon splenda granular |
1 tablespoon balsamic vinegar |
Directions:
1. For the topping hull and slice the strawberries. Mix with the vinegar and Splenda. Set aside.
2. For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside.
3. In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften.
4. In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted.
5. Whisk into yoghurt/strawberry mixture. Pour into 6 x 175ml moulds. Cover and refrigerate until set, about 4 hours.
6. To serve turn out panacotta onto plates and spoon over the marinated strawberries.
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