Strawberry Yoghurt Panacotta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups strawberries, sliced
• 1/3 cup splenda granular
• 1 cup yoghurt, low fat, plain
• 4 teaspoons gelatin
• 3/4 cup cream, low fat
• 1 teaspoon vanilla bean paste
• 1 1/2 cups strawberries
• 1 tablespoon splenda granular
• 1 tablespoon balsamic vinegar

Recipe

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