Yoghurt Pannacotta
Jun 29, 2007 13:40:56 GMT -8
Post by glynys on Jun 29, 2007 13:40:56 GMT -8
Yogurt Pannacotta with Crushed Mixed Berries
Pannacotta is a high-fat dessert made with cream or mascarpone, but it is possible to make a low-fat version using flavoured yogurt.
The velvety texture is the same and it looks almost identical on a plate. For a special treat mix in some real vanilla seeds and serve with a crushed berry salad.
SERVES 4
2 tsp gelatine crystals
1 vanilla pod or 1 tsp vanilla extract
500g pot low-fat lemon yogurt
100g/3 1/2 oz blueberries
100g/3 1/2 oz raspberries
100g/3 1/2 strawberries
sugar, fructose or low-calorie sweetener to taste
1 Put 2 tbsp cold water into a cup and stir in the gelatine. Leave until it begins to look like wet sand, then dissolve by placing the cup in a pan of gently simmering water or in a microwave on the defrost setting for a minute or two. When clear, set aside for a few moments.
2 Meanwhile, slit the vanilla pod, if using, down the middle with a thin, sharp knife and using the tip scrape out the tiny sticky seeds. Put the yogurt into a big bowl and mix in the vanilla seeds, or if using extract then simply stir it in.
3 Spoon 2 tbsp yogurt into the cup of dissolved gelatine, then mix this into the rest of the yogurt. Divide between 4 small pudding moulds or ramekin dishes and chill to set.
4 Mix the fruits in a bowl and crush with a fork, adding sugar, fructose or sweetner to taste.
5 When the pannacottas have set, run a table knife around the edge and shake out onto small desert plates. Spoon the fruit crush on top and serve.
Variations: You could vary the flavoured yoghurt or use reduced-fat Greek-style yoghurt flavoured with honey and cinnamon. Serve with baby seedless grapes.
Pannacotta is a high-fat dessert made with cream or mascarpone, but it is possible to make a low-fat version using flavoured yogurt.
The velvety texture is the same and it looks almost identical on a plate. For a special treat mix in some real vanilla seeds and serve with a crushed berry salad.
SERVES 4
2 tsp gelatine crystals
1 vanilla pod or 1 tsp vanilla extract
500g pot low-fat lemon yogurt
100g/3 1/2 oz blueberries
100g/3 1/2 oz raspberries
100g/3 1/2 strawberries
sugar, fructose or low-calorie sweetener to taste
1 Put 2 tbsp cold water into a cup and stir in the gelatine. Leave until it begins to look like wet sand, then dissolve by placing the cup in a pan of gently simmering water or in a microwave on the defrost setting for a minute or two. When clear, set aside for a few moments.
2 Meanwhile, slit the vanilla pod, if using, down the middle with a thin, sharp knife and using the tip scrape out the tiny sticky seeds. Put the yogurt into a big bowl and mix in the vanilla seeds, or if using extract then simply stir it in.
3 Spoon 2 tbsp yogurt into the cup of dissolved gelatine, then mix this into the rest of the yogurt. Divide between 4 small pudding moulds or ramekin dishes and chill to set.
4 Mix the fruits in a bowl and crush with a fork, adding sugar, fructose or sweetner to taste.
5 When the pannacottas have set, run a table knife around the edge and shake out onto small desert plates. Spoon the fruit crush on top and serve.
Variations: You could vary the flavoured yoghurt or use reduced-fat Greek-style yoghurt flavoured with honey and cinnamon. Serve with baby seedless grapes.
