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Yogurt pannacottas with passionfruit

These yogurt pannacottas are practically light as air, topped with the fruity punch of passionfruit.

Serves 4

Prep Time 15 min + chilling

Cooking Time 5 min

Ingredients

  • 125ml skimmed milk
  • 4tbsp caster sugar
  • 1tsp vanilla bean paste
  • ½tsp ground cinnamon
  • 3 leaf gelatine sheets
  • 400g fat-free Greek yogurt
  • Pulp of 3 passionfruits

Method

  1. Put the milk, sugar, vanilla bean paste and cinnamon in a small saucepan and heat gently, stirring, over a medium heat until the sugar has dissolved and the milk is steaming.
  2. Meanwhile, soak the gelatine leaves in a small bowl of cold water for 5 min. Drain, squeezing out the moisture, then add the gelatine to the hot milk mixture and whisk until it dissolves. Add the yogurt and whisk again until well combined.
  3. Put 4 x 125ml dariole moulds (or clean yogurt pots) on a small tray or dinner plate. Divide the milk mixture among the moulds, then cover with clingfilm and chill for at least 4 hr or overnight.
  4. To serve, turn the pannacottas out on to 4 serving plates, then spoon over the passionfruit pulp.

Nutrition per serving

Read more on how we calculate nutrition.
152kcal 11.4g 0.1g 0.1g 0.6g 27.6g 0.1g 153mg 27.6g 0.4mg

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