Vanilla and cinnamon panna cotta


Fancy something sweet and low-fat? Make this super-easy panna cotta with shop-bought yoghurt and passionfruit.

  • Time for prepare 6:30
  • Time for cook 0:05

vanilla-and-cinnamon-panna-cotta

 

Ingredients

  •  1 cup skim milk
  •  2 cinnamon sticks
  •  2 cups 99% fat-free diet vanilla yoghurt (we used Nestle brand)
  •  1/4 cup boiling water
  •  1 tablespoon gelatine powder
  •  2 passionfruit, halved
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Nutrition ( All nutrition values are per serve)

  • Energy – 663kJ
  • Fat saturated -1.00g
  • Fat Total – 1.00g
  • Carbohydrate sugars – 23.00g
  • Carbohydrate Total – 24.00g
  • Dietary Fibre-1.00g
  • Protein -12.00g
  • Cholesterol – 21.00mg
  • Sodium – 126.83mg

 

Preparation:

Step 1: Combine milk and cinnamon in a small saucepan over low heat. Bring to the boil, stirring occasionally. Remove from heat. Allow to cool to room temperature. Remove cinnamon sticks.

Step 2: Combine milk mixture and yoghurt in a large bowl. Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Stir through yoghurt mixture until smooth.

Step 3: Divide panna cotta mixture between four 3/4 cup-capacity moulds. Place on a tray. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

Step 4: Carefully run a round-bladed knife around the edge of each panna cotta. Turn moulds out onto plates. Drizzle with passionfruit pulp. Serve.

Source: www.taste.com.au