Yogurt Panna Cotta with Raspberry CoulisOur 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
- 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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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.
Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 218 mg|
|Vitamin B12:||34 %|
|Vitamin C:||14 %|