Strawberry Yogurt Panna Cotta
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 111 total |
| total fat | 4 g |
| sat. fat | 2 g |
| chol | 17 mg |
| sodium | 53 mg |
| total carb | 13 g |
| dietary fibre | 1 g |
| sugars | 8 g |
| protein | 4 g |
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2 cups (500 mL) sliced fresh or thawed strawberries
1/3 cup (75 mL) Splenda® No calorie Sweetener, Granulated
1 cup (250 mL) Balkan-style plain yogurt
4 tsp (20 mL) unflavoured gelatin
3/4 cup (175 mL) 5% cream
1 tsp (5 mL) vanilla
Berries:
1-1/3 cups (325 mL) sliced fresh or thawed strawberries
2 tsp (10 mL) Splenda® No calorie Sweetener, Granulated
1 tbsp (15 mL) balsamic vinegar
Preparation:
In blender, blend fresh strawberries, Splenda® Granulated and yogurt; strain into bowl. Set aside.
In small bowl, sprinkle gelatin over 1/4 cup (50 mL) of the cream; let stand for 5 minutes to soften.
In small saucepan, heat remaining cream with vanilla over medium heat until steaming; 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.
Berries: 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.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
Splenda®
 |
For more great Splenda® recipe ideas, click here. |
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