Healthier pannacotta

We’ve used Greek yogurt to make a lower-calorie, lower-fat version of this much-loved Italian dessert recipe.

We’ve used Greek yogurt to make a lower-calorie, lower-fat version of this much-loved Italian dessert recipe.

Traditional version (128g)
470kcals, 37.4g fat (22.2g saturated), 3g protein, 28.5g carbs (13.7g sugars), 0.2g salt, No fibre

delicious.makeover (128g)

95kcals,1.5g fat (0.8g saturated), 8g protein, 12.4g carbs (12.2g sugars), 0.1g salt, No fibre

Ingredients

100ml skimmed milk
30g icing sugar
2 leaf gelatine sheets (we used Costa Fine Leaf, from Waitrose and Ocado – see tips)
200ml low-fat Greek yogurt (we used Total 2%)
175ml buttermilk
1/2 tsp vanilla bean paste
1 tsp vanilla extract
Sunflower oil for greasing

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Gently heat the milk and icing sugar in a pan until it steams. Soak the gelatine in a bowl of cold water until floppy, then drain and squeeze out excess water. Take the milk off the heat, then stir in the gelatine until dissolved. Cool slightly, then stir in the yogurt, buttermilk and vanillas. Taste for sweetness (see tips).
Lightly grease 4 x 125ml dariole moulds. Pour in the milk mixture, put on a tray and cover with lightly oiled cling film. Chill for 3-4 hours.
Once the pannacottas have set, use your finger to tease each one away from the side of its mould and turn it out. If it sticks, dip the mould briefly in a bowl of hot water. Serve with almond thins, if you like.

If you have a sweet tooth, add a squeeze of agave nectar (from larger supermarkets) to the mixture. If using a different brand of gelatine, follow the pack instructions.
Make the pannacottas up to 2 days ahead, then keep covered in the fridge.