When you want to satisfy a sweet tooth but don’t want to overindulge, it’s not always easy finding healthy dessert ideas. This mixed summer berry yoghurt panna cotta is creamy and decadent, without the fat or calories.
And with October’s Breast Cancer Awareness Month around the corner, this pretty pink dessert would be a showstopper to serve at any pink-themed high tea or morning tea you might be hosting or attending.
Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.
Preparation time: 15 minutes plus 2 hours to set
2 leaf gelatine sheets (14g)
150g summer berries, fresh or frozen
125g fresh raspberries
350ml Ski D’lite Smashed Berry yoghurt (99% fat free)
400ml reduced fat milk
30g caster sugar
100g Ski Divine Vanilla Creme yoghurt
1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.
2. In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.
3. In a food processor blend the summer berries to a puree.
4. Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.
5. Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.
5. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).
6. To serve: using a tablespoon scoop a spoon full of vanilla yoghurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yoghurt and serve.
What are your favourite pink recipe ideas?