Yogurt Panna Cotta (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time. Ingredients:
1 1/2 cups fat free greek yogurt, unsweetened |
1/2 cup low-fat buttermilk |
1 1/4 teaspoons gelatin |
2 tablespoons water |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a medium mixing bowl, whisk together yoghurt and buttermilk.
2. In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
3. Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
4. To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
5. Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
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