Vanilla Panna Cotta De-Lite with Summer Fruit Compote

Luscious Low-Cal Treats

  • V
  • Lcal
  • GF
  • DF
  • NF
  • VG
Luscious Low-Cal Treats

A popular dessert with the whole family. My transformation of this all-time Italian classic means it can be enjoyed without the unwanted excess calories. 

Panna Cotta:

agar powder / vegan gelatine powder3 tsp
soy milk / almond milk ( or milk of choice)2 cups
coconut sugar2 tbsp
vanilla extract1 tsp
yoghurt, dairy-free, plant-based (soy, almond, coconut)450 g

Summer Fruit Compote:

peach, fresh, sliced1
nectarine, fresh, sliced1
raspberries, fresh, washed200 g
coconut sugar1 tbsp
cold water 1/4 cup
orange zest, fresh, grated1 tbsp
lemon, freshly squeezed2 tbsp
agave syrup (natural sweetener)1 tbsp
cinnamon, ground to garnish

  1. Panna Cotta: Pour 1 cup of milk into a small bowl. Sprinkle the gelatine over the top, stir thoroughly and set it aside to allow the gelatine to soften (5 minutes).

  2. In a small saucepan, add the other cup of milk and sugar. Bring to a simmer over medium-high heat, stirring occasionally. When small bubbles begin to form around the milk, quickly remove from heat, and stir in the gelatine mixture. (Keep a watchful eye on the milk when simmering; you don’t want the milk to boil and overflow.)

  3. Transfer panna cotta mixture to a mixing bowl, and using either an electric or hand beater, whisk in yogurt and vanilla essence. Divide the panna cotta mixture among 4 small dessert bowls/glasses or ramekins. Cover with plastic wrap, and refrigerate until firm, at least 2-3 hrs.

  4. Summer Fruit Compote: In a small saucepan, combine peaches, nectarines, raspberries, honey, sugar, and water. Stir over low heat until the sugar has dissolved, around 2-3 minutes. Remove from heat; stir in zest and juice. Mix well. Transfer compote mixture to a bowl; cover with plastic and refrigerate.

  5. When ready to serve, spoon summer fruit compote over the panna cotta and garnish with cinnamon.

  6. TCB Tips:

    - To unmould each panna cotta, immerse each bowl/ramekin/glass partway into a bowl of hot water for 30 secs. Using a butter knife, run around the inside edge and gently jiggle to loosen. Invert a dessert plate over the panna cotta and, holding it tightly flip the two so the panna cotta falls onto the plate.

Calories (per serving) 157
Protein 17.5g
Carbs 20.2g
Fat 0.7g



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