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
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.