Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
Raspberry Jelly
- 2teaspoons powdered gelatine
- 2teaspoons maple syrup
- 250grams raspberries
- 1 cup Woolworths skim milk, warmed
- 2teaspoons maple syrup
- 1 1/2teaspoons powdered gelatine
- 1teaspoons vanilla bean paste
- 2 1/2 cups light Greek yoghurt
- 125grams raspberries
- 1/3 cup toasted granola
Description
Hit the spot with this fresh and flavourful healthier panna cotta. Share this delectable dessert with raspberry-loving friends or keep it all to yourself.
Method
Step 1 of 3
Combine milk and syrup in a small jug. Sprinkle over gelatine and whisk until dissolved. Place vanilla and 1 1/2 cups yoghurt in a large jug. Strain gelatine mixture over yoghurt mixture and discard solids. Whisk to combine. Divide mixture among 4 x 1 1/2-cup capacity glasses. Refrigerate for 2 hours or until firm.
Step 2 of 3
To make the raspberry jelly, combine all of the ingredients with cup water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 4 minutes, stirring occasionally, or until raspberries have broken down. Set aside for 10 minutes to cool slightly. Divide raspberry jelly mixture among panna cotta glasses. Refrigerate for 2 hours or until set.
Step 3 of 3
Serve panna cotta topped with remaining yoghurt, raspberries and granola.
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