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Low-fat lemon panna cotta

Last Updated: 13 December 2018

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Low-fat lemon panna cotta

This low fat version of the timeless Italian dish means you can make your dessert and eat it too!

Ingredients:

1 tin low-fat evaporated milk (375ml)

1 tbsp grated lemon rind

1 teaspoon vanilla essence

100g caster sugar or Stevia

250ml 0% fat Greek yoghurt

2 tbsp lemon juice

1 tbsp water

2 ½ teaspoon gelatin or vegetarian alternative 

 

Method:

1. In a medium pan, simmer the milk with the lemon rind for 5 minutes. Remove from heat, sieve and discard lemon rind. Stir in vanilla essence, sugar and yoghurt.

2. Mix lemon juice, water and gelatin together in a glass-measuring cup. Leave to stand for 5 minutes and then heat gently in microwave or over a pan of boiling water to melt. Add to milk mixture.

3. Divide Panna Cotta between 6 small ramekins or teacups, cover with clingfilm and
refrigerate for at least 12 hours or overnight.

4. To serve, dip each ramekin in hot water for around 30 seconds, use a knife to loosen and turn upside down onto a serving plate. 

 

Serves 6

Categories:
Recipes
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