YOGURT PANNA COTTA (LOW FAT)
Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.
Provided by Ninna
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yoghurt and buttermilk.
- In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
- Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
- To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
- Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.3, Cholesterol 3.1, Sodium 104.5, Carbohydrate 14.9, Sugar 14.9, Protein 6.9
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