Time to make: 20 mins , plus 3 hrs chilling
(at time of publication)
Nutrition Info.(per serve)
2 teaspoons gelatine powder
3/4 cup trim milk
1/4 cup light cream
1 tablespoon sugar
1 teaspoon vanilla paste
1 cup low-fat berry yoghurt
2/3 cup blueberries, fresh or frozen
fresh mint sprigs
Total fat 4g
Saturated fat 2g
Dietary fibre 1g
1 Spray small dishes with oil. Sprinkle the gelatine over 3 to 4 tablespoons water. Leave for 10 minutes to allow gelatine to soften and be absorbed by the water.
2 Meanwhile place milk, cream, sugar and vanilla in pan. Heat over a low heat, stirring until sugar is dissolved and the liquid starts to simmer. Remove from heat and whisk in gelatine, stirring until dissolved. Leave to cool for 10 minutes.
3 Whisk yoghurt into milk mixture until well combined. Divide mixture between dishes. Refrigerate for 2-3 hours or until set. Meanwhile, place blueberries in a microwave-proof dish and heat on high for 1 minute, until the juices start to run. Stir and chill.
4 Turn out the pannacotta and top with berries, or serve in cups topped with blueberries. Decorate with fresh mint sprigs.
Make it gluten free: Check berry yoghurt is gluten free.
These pannacotta keep well for one day chilled in the fridge.