Recipe by Wendy-Bob
From the UK Cook Eat Enjoy recipe book. This is a really nice, light dessert that I fall back on all the time. The recipe book calls it a mousse / panna cotta, but it's not really either... perhaps like a hard panna cotta in texture if anything, but either way it works well and is really nice. The recipe book serves it with roasted plums, but I prefer it with tinned raspberries. You can pretty much put whatever fruit you like with it (tinned or fresh) but, as per the first review, it does need something with it. It's a lovely summery dessert and doesn't taste particularly low fat at all. This is core or 1.5 points (WITH one roasted plum per serving) if you're doing full choice. Sorry - I'm not sure what the points damage is without the plums. Please feel free to Z-mail me if you would like the roasted plum part of the recipe to try with it. Enjoy!
- 350 ml skim milk
- 12 g sachet gelatin powder
- 1 teaspoon vanilla extract
- 2 tablespoons artificial sweetener (Splenda, etc.)
- 200 g low-fat plain yogurt
Directions See How It's Made
- Measure 4 tablespoons of the milk into a bowl and sprinkle on the gelatine. Leave to swell for approximately 5 minutes.
- Put the remaining milk in a saucepan and gently bring to a simmer.
- Add the soaked gelatine and stir until dissolved.
- Remove pan from the heat and stir in the artificial sweetener (Splenda or whatnot) and vanilla extract.
- Leave to cool for 5 minutes.
- Mix the yogurt into the cooled milk.
- Pour the mixture into 4 ramekins / mini pudding basins / jelly moulds (whatever you have to hand).
- Cover and refrigerate for 2-3 hours until set.