Strawberry Yogurt Panna Cotta Recipe

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.

 
Berries:

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.

Ingredients

  • 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
  • Berries
  • 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

Nutrition information

per serving
Total Calories 111
Cholesterol 17mg
Sodium 53.00mg
Total Carbohydrates 13.0g
Fibre 1.00g
Sugars 8.00g
Protein 4.00g

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