Guilt Free Panna Cotta

Panna cotta is normally made using double cream. The double cream does give it a deep richness; however, when made my way it is lighter but still as tasty, minus the double cream's double calories.

Ingredients

600ml semi-skimmed milk

1 vanilla pod or dash of vanilla extract

125g caster sugar

4 sheets of leaf gelatine

200ml low-fat natural yogurt

For the sauce

200g frozen blueberries

2 tablespoons caster sugar

2 tablespoons lemon juice

Method

• Pour the milk into a medium-sized saucepan, split the vanilla pod down the middle and scrape the seeds into the milk, or add the vanilla extract. Heat the milk gently and add the sugar, stirring until it dissolves. In the meantime place the gelatine leaves into some cold water for a few minutes to soften them.

• Once the milk starts to bubble, remove it from the heat. Squeeze out the excess water from the gelatine leaves, add them to the milk and stir until they dissolve. Allow the mixture to cool before passing through a fine sieve into a mixing bowl.

• Once the mixture has cooled completely add the yogurt and stir to mix. Pour the mixture into small pudding moulds and chill them in the fridge for at least 2 hours or ideally overnight.

• To make the sauce, thaw the blueberries and add them along with the sugar and lemon juice to a small saucepan. Bring to a simmer and cook for a few minutes until the berries are heated through. Transfer to a bowl and allow to cool slightly.

• To unmould the panna cottas, dip each mould into a bowl of warm water for a few seconds, then carefully turn over onto a serving plate, give a little shake and they should slide out.

• Serve with the dressing of blueberries in their sauce.