Yogurt Panna Cotta with Raspberry Coulis

Name: Yogurt Panna Cotta with Raspberry Coulis
Yield: 6 servings
Ingredients: 1 pouch (1/4 oz/7 g) unflavoured gelatin; 1 cup (250 mL) Milk; 2 cups (500 mL) 2 % vanilla yogurt; 1 tsp (5 mL) grated lemon zest; 3 tbsp (45 mL) lemon juice; Raspberry Coulis; 10 oz (300 mL) fresh or thawed frozen raspberries; 1 tbsp (15 mL) sugar

Our dietitians' favourite

This is the Yogurt Panna Cotta with Raspberry Coulis recipe.

Prep: 20 min - 25 min
Cooking: 2 min - 5 min
Refrigeration: 4 h

Yields 6 servings

yogurt panna cotta with raspberry coulis

Ingredients

1 pouch (1/4 oz/7 g) unflavoured gelatin
1 cup (250 mL) Milk
2 cups (500 mL) 2 % vanilla yogurt
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) lemon juice
Raspberry Coulis
10 oz (300 mL) fresh or thawed frozen raspberries
1 tbsp (15 mL) sugar

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Preparation

Mix gelatin with 1/4 cup (60 mL) of the milk and leave 10 minutes.

Heat remaining milk but don’t boil. Remove from heat and stir in gelatin until completely dissolved. Let cool 5 minutes. Add lemon zest and juice to yogurt. Blend milk into yogurt. Pour into six decorative molds or ramequins and refrigerate until set – at least 4 hours.

Raspberry coulis

Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.