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Yogurt Panna Cotta with Raspberry Coulis
6 serving(s)
Ingredients
1 flavourless gelatin packet

1 cup (250 ml) milk

2 cups (500ml) vanilla yogurt (about 2% m.f.)

1 tsp (5 ml) grated lemon rind

3 tbsp (45 ml) lemon juice

Raspberry Coulis
10 oz (295 ml) fresh or thawed frozen raspberries

1 tbsp (15 ml) sugar or more to taste
Preparation
Mix gelatin with 1/4 cup (60 ml) of the milk and leave 10 minutes. Heat remaining milk but don’t boil. Remove from heat and stir in gelatin until completely dissolved. Let cool 5 minutes. Add lemon rind and juice to yogurt. Blend milk into yogurt. Pour into six decorative molds or ramequins and refrigerate until set – at least 4 hours.

Raspberry coulis
Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.
Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
88 Calories
7 g
14 g
1 g
1.6 g
83 mg
Calcium
Vitamin B12
Riboflavin
Phosphorus
Vitamin C
20 % / 218 mg
34 %
17 %
16 %
14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk