Thursday 22 May 2014

Skinny yoghurt Panna Cotta

Panna Cotta is an Italian desert made from double cream and milk. I've made this using fat free yoghurt and light single cream, making it much lighter. Hence the name skinny panna cotta. :)

The texture of this panna cotta is not as firm as the usual panna cotta (made from cream and milk). However it tastes just as creamy. 

I used regular gelatin but there are vegetarian options which are easily available in super markets.


250 gms fat free Greek Yoghurt
200 ml single cream
50 gm sugar
1 tsp vanilla extract or essence
2 & 1/2 gelatin leaves
(Check the gelatin packet for usage instructions)


Soak the gelatin in some cold water until soft.

Heat the cream in a saucepan, add the sugar and bring to a gentle boil, stirring occasionally. Squeeze the gelatin leaves and add them to the cream. Whisk until the gelatin dissolves.

Strain the cream, sugar and gelatin mixture to remove any lumps. Let it cool for about 5 minutes. Add the yoghurt and vanilla. Mix well.

Pour the mixture into ramekins/serving bowls.

Chill in the refrigerator for 5-6 hours until set.

Remove from the refrigerator just before serving as it does start to melt if left outside for long. 

Top it with honey or summer berries or serve as it is. 

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