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.
|agar powder / vegan gelatine powder||3 tsp|
|soy milk / almond milk ( or milk of choice)||2 cups|
|coconut sugar||2 tbsp|
|vanilla extract||1 tsp|
|yoghurt, dairy-free, plant-based (soy, almond, coconut)||450 g|
|peach, fresh, sliced||1|
|nectarine, fresh, sliced||1|
|raspberries, fresh, washed||200 g|
|coconut sugar||1 tbsp|
|cold water||1/4 cup|
|orange zest, fresh, grated||1 tbsp|
|lemon, freshly squeezed||2 tbsp|
|agave syrup (natural sweetener)||1 tbsp|
|cinnamon, ground||to garnish|
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).
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.)
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.
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.
When ready to serve, spoon summer fruit compote over the panna cotta and garnish with cinnamon.
- 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|