Earlier in January I said how I was starting to watch what I ate and so far it’s going okay. Slowly, but then isn't that the trick to keeping it off for good?? I have been following Slimming World off and on for a couple years and have a stack of dessert recipes that I have been humming and hawing over. This Mango and Passion fruit Panna Cotta was one that I couldn't get out of my head. It was very yummy. Sauce was a bit tart, so when I make it again I think I would add a syn or too to make it a bit sweeter. Everyone has his or her own tastes so it might be perfect just the way it is!
If you saw my last post, you’ll remember I said I have been a bit lazy when recording my baking adventures. So, like the last post there is only one picture! Sorry! I hope to share more “healthy” or “not-so-bad-for-you” desserts in the future! But for now…. enjoy!
Mango & Passion Fruit Panna Cotta
4 sheets leaf gelatine
200ml skimmed milk
2 tbsp artificial sweetener
1 tsp vanilla extract
2 x 175g pots Mullerlight Mango & Passion fruit yogurt
4 passion fruits
Syns per serving: All Choices 1
- Put the gelatine in a bowl and just cover it with cold water. Leave for 10-12 minutes to soften. Meanwhile put the milk and 1 tbsp of the sweetener in a heavy-bottomed pan over a medium heat. Bring to the boil, stirring occasionally, remove from the heat and set aside. Squeeze the water from the gelatine, and then stir into the milk until dissolved. Add the vanilla extract and stir well. Leave to cool.
- Put the yogurt into a large bowl and gradually whisk in the milk mixture until well combined. Pour the mixture into 4 ramekins or individual pudding basins, cover with cling film and chill in the fridge for 6-8 hours (overnight) or until set.
- The sauce doesn't have to be made immediately – if the panna cotta is for after dinner, make the sauce before you make dinner so it’s ready, as you will need some time to cool.
- To make the sauce, halve the passion fruits, scoop out the seeds and pulp and put in a pan. Add 100ml water and the remaining sweetener. Cook over a low heat for 4-5 minutes, stirring often. Remove from the heat and then leave to cool.
- When ready to serve, slide a palette knife around the edge of each ramekin or pudding basin and dip very briefly in hot water to loosen each panna cotta. I didn't have to dip mine I just slide a knife around the edges and they slide right out. Tip each on a dessert dish and spoon over the passion fruit sauce. Decorate with a few mint leaves and serve! I choose to leave the mint leaves off.