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2 cups (500 mL) sliced fresh or thawed strawberries
1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
1 cup (250 mL) Balkan-style plain yogurt
4 tsp (20 mL) unflavoured gelatin
3/4 cup (180 mL) 5% cream
1 tsp (5 mL) vanilla
1-1/3 cups (330 mL) sliced fresh or thawed strawberries
2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
1 tbsp (15 mL) balsamic vinegar
In blender, blend fresh strawberries, SPLENDA® Granulated and yogurt; strain into bowl. Set aside.
In small bowl, sprinkle gelatin over 1/4 cup (60 mL) of the cream; let stand for 5 minutes to soften.
In small saucepan, heat remaining cream with vanilla over medium heat until teaming; stir in gelatin mixture until melted. Whisk into strawberry mixture. Pour into six 6-oz (175 mL) ramekins or moulds. Cover and refrigerate until set, about 4 hours.
In small bowl, combine strawberries with SPLENDA® Granulated; let stand for 10 minutes. Turn Panna Cottas out onto dessert plates. Top with berries; sprinkle with vinegar.
Amount per Serving
Calories: about 111
Total Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 17 mg
Sodium: 53 mg
Carbohydrates: 13 g
Dietary Fiber: 1 g
Sugars: 8 g
Protein: 4 g