Strawberry Yoghurt Panacotta
- 2 cups strawberries, sliced
- 13 cup Splenda granular
- 1 cup yoghurt, low fat, plain
- 4 teaspoons gelatin
- 34 cup cream, low fat
- 1 teaspoon vanilla bean paste
- 1 12 cups strawberries
- 1 tablespoon Splenda granular
- 1 tablespoon balsamic vinegar
- For the topping hull and slice the strawberries.
- Mix with the vinegar and Splenda.
- Set aside.
- For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside.
- In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften.
- In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted.
- Whisk into yoghurt/strawberry mixture.
- Pour into 6 x 175ml moulds.
- Cover and refrigerate until set, about 4 hours.
- To serve turn out panacotta onto plates and spoon over the marinated strawberries.
strawberries, splenda, yoghurt, gelatin, cream, vanilla bean paste, strawberries, splenda, balsamic vinegar
Taken from www.food.com/recipe/strawberry-yoghurt-panacotta-402004 (may not work)