Weight Watchers Vanilla Mousses / Panna Cotta (Core)

"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!"
photo by a food.com user photo by a food.com user
Ready In:
2hrs 45mins




  • 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.

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  1. This seems to need more sweetner to be served solo, but adding sweetened fruit it was okay but definitey added to the point count. Thanks for sharing!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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