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Healthy raspberry panna cotta
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Prep Time:
320 minutes
Cook Time:
25 minutes
Total Time:
345 minutes
"Light and creamy matcha panna cotta made with yogurt for a healthier twist, only 177 calories per serving."
Ingredients:
  • 2 gelatine leaves
  • 270ml can reduced-fat coconut milk
  • 57.20 gm honey (such as single origin red gum or iron bark)
  • 1 tsp vanilla bean paste
  • 1 ⁄2 tsp matcha green tea powder
  • 300g natural yoghurt
  • Fresh raspberries, to serve
  • 350g frozen raspberries, thawed
  • 57.20 gm honey
  • 21.00 gm fresh lemon juice
  • 1 tsp chia seeds
Instructions:
  • Soak the gelatine leaves in a bowl of cold water for 5 minutes until softened.
  • In a saucepan, combine coconut milk, honey, vanilla, and matcha powder. Whisk together until fully mixed. Heat over medium heat until it gently simmers.
  • Drain any extra water from the gelatine. Combine with the coconut milk mixture and mix until completely dissolved. Allow it to cool slightly.
  • In a large bowl, combine the yogurt with the coconut milk mixture until smooth. Transfer the mixture evenly into six 200ml serving glasses. Chill in the fridge for 5 hours or until firm.
  • For the compote, combine raspberries, honey, and lemon juice in a saucepan. Bring to a boil over medium heat, then simmer gently while stirring occasionally for 15 minutes until slightly thickened. Remove from heat, mix in chia seeds, and let it cool completely. Transfer to a bowl, cover, and chill in the fridge until serving.
  • Top each luscious panna cotta with a dollop of vibrant raspberry compote and garnish with fresh raspberries for an elegant finish.

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