Strawberry Yoghurt Panacotta Recipe

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Ingredients:

Serving

2 cups strawberries, sliced
1/3 cup splenda granular
1 cup yoghurt, low fat, plain
4 tsp gelatin
3/4 cup cream, low fat
1 tsp vanilla bean paste
1 1/2 cups strawberries
1 tbsp splenda granular
1 tbsp balsamic vinegar

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.65 Kcal (807 kJ)
Calories from fat	40.5 Kcal
		% Daily Value*
Total Fat	4.5g	7%
Cholesterol	16.2mg	5%
Sodium	150.99mg	6%
Potassium	219.05mg	5%
Total Carbs	27.99g	9%
Sugars	24.5g	98%
Dietary Fiber	2.46g	10%
Protein	6.46g	13%
Vitamin C	57.3mg	95%
Iron	0.9mg	5%
Calcium	62.4mg	6%

Amount Per 100 g
Calories	97.11 Kcal (407 kJ)
Calories from fat	20.41 Kcal
		% Daily Value*
Total Fat	2.27g	7%
Cholesterol	8.17mg	5%
Sodium	76.11mg	6%
Potassium	110.42mg	5%
Total Carbs	14.11g	9%
Sugars	12.35g	98%
Dietary Fiber	1.24g	10%
Protein	3.25g	13%
Vitamin C	28.9mg	95%
Iron	0.5mg	5%
Calcium	31.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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