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low fat lemon pannacotta with fresh strawberry sauce Lunch,

  • Prep time : 0 minutes
  • Cooking time : 5 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Vegetarian,
  • 50.5
  • 9.066
  • 37.24
  • 37.24
  • 2.825
  • 1.83
  • 0.6
  • 93.1
  • PANNA-COTTA
  • 1 can low-fat (1.6%) evaporated milk (375ml)
  • 1 tablespoon grated lemon rind
  • 1 teaspoon pure vanilla essence (5ml)
  • 1⁄2 cup sugar (110g)
  • 1 cup natural greek yoghurt (250ml)
  • 2 tablespoon lemon juice (40ml)
  • 1 tablespoon water (20mL)
  • 2 1⁄2 teaspoon gelatin (7.5g)
  • STRAWBERRY SAUCE
  • 1⁄2 cup washed, hulled and finely chopped strawberries (100g)
  • 2 tablespoon caster sugar (36g)
  • 1⁄4 cup water (65ml)
  • PANNA-COTTA
  • Simmer (do not boil) milk with lemon rind for 5 minutes. Remove from heat and sieve and discard lemon rind. Stir in vanilla essence, sugar and yoghurt.
  • Mix lemon juice, water and gelatin together in a glass-measuring cup. Let stand for 5 minutes and then heat gently in microwave to melt.
  • Add to milk mixture.
  • Spray 6 x 1/2 cup ramekins or small teacups with oil spray.
  • Divide panna cotta between them.
  • Cover with plastic wrap and refrigerate for at least 12 hours or overnight.
  • If time is short, freeze for 1 hour first.
  • Ease panna-cotta around the top of mould and then dip ramekin in hot water for 30 seconds.
  • Unmould on to plate.
  • Pour 2 tablespoon of chilled strawberry sauce over each panna-cotta and serve.
  • STRAWBERRY SAUCE
  • Mix strawberries, sugar and water together.
  • Microwave for 2 minutes.
  • Chill.

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