Yogurt and milk panna cotta with raspberry sauce
A light panna cotta of low-fat yogurt and milk, with a fresh raspberry sauce.
Open in the appPer serving
- Calories
- 132 kcal
- Protein
- 7.8 g
- Carbohydrates
- 22.2 g
- Fat
- 2.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Plain nonfat yogurt100 g
- Reduced-fat milk60 ml
- Gelatin sheets1
- Sugar8 g
- Raspberries60 g
Contains: lactose,
In season: June – September
Method
- Put the gelatine sheet in a bowl of cold water and leave it to soften for 10 minutes.
- Meanwhile, warm the milk with the sugar in a small pan over a low heat for 2–3 minutes, stirring, until the sugar has dissolved and the milk is hot but not boiling; turn off the heat.
- Squeeze the gelatine well with your hands and stir it into the hot milk until no strands remain.
- Put the yoghurt in a bowl and pour in the milk in a thin stream, whisking until smooth. Pour into a small mould, cover and chill for at least 3 hours, until fully set.
- Before serving, gently rinse the raspberries and crush them with a fork in a small bowl to a rough sauce.
- Turn out the panna cotta by running a knife blade around the edge and pour the raspberry sauce over it.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.