Prep 20 mins
Cook 3 hrs
In the UK, Marks & Spencer do THE nicest dessert at this time of year - a raspberry panna cotta. Now for those doing Weight Watchers you'll know that panna cotta is practically a deadly sin, so I made up my own low fat version to try and stop me buying the M&S stuff. It's ever so healthy and really tasty - you wouldn't believe it's low fat at all in my opinion. It's almost core but I think you have to count gelatin(?) in which case it's not quite. Depending on whats in your cupboard you can either make this with a flavoured topping or just add vanilla and keep it simple (and more like a panna cotta). This week I've used raspberry jelly though and I think this is my fave version so I'm posting it this way, but if you want to make the plain vanilla version you may need to add some splenda if you like your desserts sweet. Please note that you have to make this recipe in two parts so allow time for setting, etc. Enjoy!
- 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
- 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!
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! :)
Thank you for a lovely dessert that looks really pretty in the bowl. It tasted good, thanks for creating a lower cal version, its a good excuse for another serve.
I couldn't find tinned raspberries so used thawed frozen berries (raspberries, blackberries, blueberries) and topped volume of juice with cranberry juice. I loved this recipe. Thanks for posting.