This vanilla panna cotta, berry jelly dessert is so pretty you won’t want to eat it; but once you taste it you won’t want to stop!

Enough for 6

• 2 x 30 g packets sugar-free raspberry jelly

• 25 ml boiling water

• 100 g mixed berries of your choice

• 30 ml gelatine

• 60 ml water

• 125 ml low-fat milk

• juice and grated rind of 2 lemons

• 600 ml sugar-free low-fat vanilla yoghurt

• 1 vanilla pod, halved and the seeds scraped out

• 100 g (125 ml) xylitol sweetener

This recipe is made in two parts. Make the jelly with boiling water. Add berries and mix through. Spray a patterned 3 litre mould well with nonstick cooking spray. Pour in jelly mixture and allow to set in fridge for 2 – 3 hours.

Make panna cotta Soak gelatine in water for 5 minutes. Put milk, lemon juice and rind, yoghurt, vanilla seeds and xylitol in a medium-sized pot. Stir over low heat until mixture starts to cook. Remove from heat and add gelatine. Stir until smooth and allow to cool until lukewarm. Pour mixture onto set jelly and place in fridge for 4 – 6 hours or overnight until set.

Dip mould in boiling water for 20 seconds and turn out onto a serving plate. Serve.

Vanilla panna cotta, berry jelly Vanilla panna cotta, berry jelly
PHOTO: Donna Lewis

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Remember those tempting, rainbow-coloured puddings we used to enjoy at our childhood fêtes? Delight in them again - they're much healthier these days.

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Edition SARIE FOOD April / May 2014 | Story Puddings at the fête|Recipe Vanilla panna cotta, berry jelly