We’ve swapped cream for yoghurt to cut the fat in this matcha panna cotta, while still keeping it super creamy - its only 177 calories per serve.
The ingredient of Healthy raspberry panna cotta
- 2 gelatine leaves
- 270ml can reduced-fat coconut milk
- 2 tablespoon honey (such as single origin red gum or iron bark)
- 1 teaspoon vanilla bean paste
- 1 u20442 teaspoon matcha green tea powder
- 300g natural yoghurt
- Fresh raspberries, to serve
- 350g frozen raspberries, thawed
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon chia seeds
The instruction how to make Healthy raspberry panna cotta
- Place the gelatine leaves in a bowl. Cover with cold water and set aside for 5 minutes or until softened.
- Place the coconut milk, honey, vanilla and matcha powder in a saucepan and whisk until well combined. Place over medium heat and bring to a gentle simmer.
- Squeeze excess water from the gelatine. Add to coconut milk mixture and stir until dissolved. Set aside to cool slightly.
- Place the yoghurt in a large bowl. Whisk in the coconut milk mixture until well combined. Divide the mixture evenly among six 200ml serving glasses. Place in the fridge for 5 hours or until set.
- Meanwhile, to make the compote, place the raspberries, honey and lemon juice in a saucepan. Stir over medium heat and bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until just starts to thicken. Remove from heat. Stir in chia. Set aside to cool completely. Transfer to a bowl. Cover. Place in fridge until ready to serve.
- Spoon some of the raspberry compote on top of each panna cotta and decorate with fresh raspberries.
Nutritions of Healthy raspberry panna cottacalories: