Must Try Low Fat Raspberry Dessert (Panna Cotta-Ish)
photo by AaliyahsAaronsMum
- Ready In:
- 3hrs 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 400 g tinned raspberries in juice (undrained and in juice, not syrup)
- 11 g sachet unflavored gelatin
- 5 tablespoons very low-fat plain yogurt
- 200 g very low-fat cream cheese
- 23 g sachet sugar-free raspberry gelatin
- 125 ml boiling water
directions
- Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
- Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
- Add the soaked gelatin and simmer until dissolved. Remove from heat.
- Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
- Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
- Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
- In a separate bowl, mix the yogurt and cream cheese together until smooth.
- Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
- Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
- Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
- Serve! Mmmmm!
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Reviews
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WOW! ABSOLUTELY GORGEOUS! We LOVED it! DH who is not a big fan of berry desserts gave 2 thumbs up as well! The only thing different I'd to do was use frozen raspberries since I couldn't get hold of tinned and I passed them through a sieve, DH hates seeds in desserts. I made it in individual glasses instead of 1 big bowl and got 6 in all. And I made it in 3 layers: the fruit base, cream cheese with raspberry gelatin and the 3rd layer was plain with vanilla and a bit of sugar. And I'm with you, our favourite also was the cream cheese-raspberry gelatin version! Had to share it with my neighbour and his comment: "This is THE BEST dessert I've had in a very very long time"!! This is definitely one of our favourites. Thank you, Wendy-Bob, for sharing this fantastic recipe. Goes without saying, a keeper for sure! :)
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Yum! this tasted decadent without being decadent. It was fairly simple to put together, and my 6 year old liked the topping ( a new taste). the texture of the panna cotta was good but somehow it could have been a little lighter. Textural problem only though, the taste was fine. Please see my rating system: 4 stars for a very visual recipe that delights the eye as well as the taste buds. Thanks!
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RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.