Yogurt Panna Cotta with Raspberry Coulis

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 88 Calories
Protein: 7 g
Carbohydrate: 14 g
Fat: 1 g
Fibre: 1.6 g
Sodium: 83 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 218 mg
Vitamin B12: 34 %
Riboflavin: 17 %
Phosphorus: 16 %
Vitamin C: 14 %