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Yoghurt Panna Cotta with Strawberries


2 hr and 10 min (for 6 serves)

7 min (for 6 serves)
Panna Cotta



A famous Italian creamed dessert recipe, this version is made even healthier with the use of yoghurt and skim milk instead of the usual heavy cream then topped with fresh stewed strawberries for flavor and texture. It is rich in calcium, vitamin C, low in fat, GI and calorie. Just 72 kcalories per serve!


0.25 tablespoon (3 g)
  Gelatine, Unflavored
100 g
  Skim Milk
100 g
  Low-Fat Yogurt, Natural
0.33 teaspoon (2 g)
  Rose Water
2.00 teaspoon (4 g)
  Splenda (Intense Sweetener)
0.67 cup (179 g)
  Stewed Strawberries


1. In a saucepan, pour milk and sprinkle with gelatine. Mix and allow mixture to sit until the gelatine softens; about 3 minutes.

2. Cook over medium heat until gelatine is completely dissolved about 5-7 minutes. Remove from heat.

3. Add yoghurt, splenda and rose water, mix until combined well.

4. Pour the mixture evenly into ramekins.

5. Cover and chill for at least 2 hours.

6. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to remove.

7. Spoon stewed strawberries over panna cotta.

7. Serve and enjoy!.

Per Serve
299.5 kJ  (71.6 kcal)
7.8 g
Total Fat:
0.2 g
0.1 g
0.1 g
0.0 g
Total Carbs:
8.1 g
-Complex Carbs:
0.0 g
8.1 g
1.3 g
169.6 mL
0.0 g
4.0 mg
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