Yogurt Panna Cotta with Raspberry Coulis
A light and creamy panna cotta made with milk and yogurt, topped with bright raspberry coulis for a refreshing dessert with the perfect balance of sweet and tangy flavours.
Preparation time
20 – 25 minutes
Cooking time
2 – 5 minutes
Refrigeration
4 hours
Yield
6 servings
Nutritional information
Energy
119 Calories
Protein
6 g
Carbohydrate
20 g
Fat
2 g
Fibre
1.7 g
Sodium
71 mg
Top 5 Nutrients
(% DV*)
Calcium
12 % / 160 mg
Vitamin B12
21 %
Riboflavin
19 %
Pantothenic acid
15 %
Vitamin C
12 %
*percentage of daily value
Ingredients
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 1 cup (250 mL) Milk
- 2 cups (500 mL) 2 % vanilla yogurt
- 1 tsp (5 mL) grated lemon zest
- 3 tbsp (45 mL) lemon juice
Raspberry Coulis
- 10 oz (300 mL) fresh or thawed frozen raspberries
- 1 tbsp (15 mL) sugar
Preparation
- Mix gelatin with 1/4 cup (60 mL) of the milk and leave 10 minutes.
- Heat remaining milk but don’t boil. Remove from heat and stir in gelatin until completely dissolved. Let cool 5 minutes.
- Add lemon zest and juice to yogurt. Blend milk into yogurt.
- Pour into six decorative molds or ramequins and refrigerate until set – at least 4 hours.
- Raspberry coulis : Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.
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