• 3 leaves gelatin
  • 150ml whole milk
  • 50g white caster sugar, plus 1 tbsp
  • ¾ tsp vanilla bean paste
  • 350ml low-fat Greek-style natural yogurt
  • ½ tsp ground cinnamon
  • 350g strawberries, hulled and quartered


  1. 1

    In a small bowl, cover the gelatin with cold water and leave to stand for 5 minutes, until completely soft. Meanwhile, in a small pan, gently heat the milk, 50g sugar and vanilla bean paste. Bring to a simmer and stir for 5 minutes until the sugar has dissolved. Remove from the heat. 

  2. 2

    Take the gelatin out of the water and squeeze out any excess liquid. Add to the milk and stir until the gelatin is completely dissolved. 

  3. 3

    Put the yogurt into a medium bowl, then whisk in the warm milk. Pour the panna cotta mixture into 4 lightly oiled ramekins and put in the fridge for at least 3 hours until set.

  4. 4

    Combine the cinnamon and 1 tbsp sugar with a little black pepper and sprinkle over the strawberries. Toss, then leave to sit for 10 minutes before serving with the panna cotta.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 2.8g 4%
  • Saturates 1.7g 9%
  • Sugars 31.2g 35%
  • Salt 0.07g 1%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

31.2g carbohydrate 1.0g fibre 8.7g protein

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