Yogurt Panna Cotta (Low Fat)

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READY IN: 15mins
Recipe by Ninna

Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.

Ingredients Nutrition


  1. In a medium mixing bowl, whisk together yoghurt and buttermilk.
  2. In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
  3. Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
  4. To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
  5. Serve the panna cotta with a raspberry puree or simply with some fresh fruit.

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