This year I am trying to be just a little bit healthier, so sugar, fat laden cakes and sweets won't be featuring in my daily menu plan, but some days I really just feel like something sweet to finish dinner. Other than fruit. Or Toblerone.
Enter the Skinny Pannacotta. Deceptively deceiving. It's creamy and sweet, yet light and I might even venture to say, good for you.
"But it's a PANNACOTTA!" I hear you all shout! "That means cooked cream!"
It sure does, but with a couple of modifications you can make yourself a dessert that is satisfying, delicious and under 100 calories per portion. And will also allow you to keep those new years resolutions intact for just a little longer.
Miss Kitty's Vanilla Yoghurt Pannacotta
(adapted from Bill's Food)
185 ml skim milk
50 g caster sugar
½ vanilla bean, split lengthways or 1/2 teaspoon vanilla bean paste
1½ leaves gelatine
250 g skim milk or non fat greek style yoghurt (I used Chobani in this recipe)
Place the milk and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean, or just add the vanilla paste straight into the milk.
Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot milk mixture and whisk until dissolved.
Add the yoghurt and whisk until smooth. If you are using a vanilla bean, strain the mixture through a fine sieve and discard the vanilla bean.
Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
To serve, place spoonfuls of fruit coulis (not included in the calorie count) or chopped fruit on top of each pannacotta and serve immediately.
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