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Strawberry Yogurt Panna Cotta

By The Canadian Living Test Kitchen
34 people added this to their Recipe Box

Tested till perfect

This recipe makes 6 servings

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Strawberry Yogurt Panna Cotta
Nutritional Info
Per serving: about -
cal 111 total
pro 4 g
total fat 4 g
sat. fat 2 g
carb 13 g
fibre 1 g
chol 17 mg
sodium 53 mg
sugars 8 g

Ingredients

    2 cups sliced fresh strawberries
    1/3 cup Splenda® No calorie Sweetener, Granular
    1 cup Balkan-style plain yogurt
    4 tsp unflavoured gelatin
    3/4 cup (175 mL) 5%  cream
    1 tsp vanilla
    Berries:
    1-1/3 cups sliced fresh strawberries
    2 tsp Splenda® No calorie Sweetener, Granular
    1 tbsp 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.

 


Tags:

Italian; Refrigerate/Chill;


Source: Splenda®

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