Strawberry Yoghurt Panacotta

Submitted by Coasty

"This is a modified recipe from the Splenda package. The marinated strawberry topping can be placed in the refrigerator but I prefer them served at room temperature."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 cups strawberries, sliced
• 1⁄3 cup Splenda granular
• 1 cup yoghurt, low fat, plain
• 4 teaspoons gelatin
• 3⁄4 cup cream, low fat
• 1 teaspoon vanilla bean paste

• Topping

• 1 1⁄2 cups strawberries
• 1 tablespoon Splenda granular
• 1 tablespoon balsamic vinegar

directions

1. For the topping hull and slice the strawberries. Mix with the vinegar and Splenda. Set aside.
2. For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside.
3. In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften.
4. In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted.
5. Whisk into yoghurt/strawberry mixture. Pour into 6 x 175ml moulds. Cover and refrigerate until set, about 4 hours.
6. To serve turn out panacotta onto plates and spoon over the marinated strawberries.