YOGURT PANNA COTTA (LOW FAT)
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.
Provided by Ninna
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yoghurt and buttermilk.
- 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.
- Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
- To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
- Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.3, Cholesterol 3.1, Sodium 104.5, Carbohydrate 14.9, Sugar 14.9, Protein 6.9
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love