Must Try Low Fat Raspberry Dessert (Panna Cotta-Ish)

Recipe by Wendy-Bob
READY IN: 3hrs 20mins




  • 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!