Strawberry Yogurt Panna Cotta
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 111 total111total cal |
| pro | 4 g4g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 53 mg53mg sodium |
| sugars | 8 g8g sugars |
Ingredients
- 2 cups sliced fresh strawberries 2 cups sliced fresh strawberries
- 1/3 cup Splenda® No Calorie Sweetener, Granular 1/3 cup Splenda® No calorie Sweetener, Granular
- 1 cup Balkan-style plain yogurt 1 cup Balkan-style plain yogurt
- 4 tsp unflavoured gelatin 4 tsp unflavoured gelatin
- 3/4 cup (175 mL) 5% cream 3/4 cup (175 mL) 5% cream
- 1 tsp vanilla 1 tsp vanilla
- Berries:
- 1-1/3 cups sliced fresh strawberries 1-1/3 cups sliced fresh strawberries
- 2 tsp Splenda® No Calorie Sweetener, Granular 2 tsp Splenda® No calorie Sweetener, Granular
- 1 tbsp balsamic vinegar 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 SplendaÃÃÃÂÂÃÂÂÃÃÂÂî Granulated; let stand for 10 minutes. Turn Panna Cottas out onto dessert plates. Top with berries; sprinkle with vinegar.
Source : Splenda®
- Keywords : Dessert; Italian; Refrigerate/Chill; Strawberries;
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