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Strawberry Yogurt Panna Cotta

Prep Time :
Bake Time :
Makes :
6 servings
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This recipe is:

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.

Nutrition Information

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

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