Yogurt Panna Cotta (Low Fat)

1. In a medium mixing bowl, whisk together yoghurt and buttermilk.

2. In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.

3. Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.

4. To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.

5. Serve the panna cotta with a raspberry puree or simply with some fresh fruit.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.0013 g
Protein	0.0013 g
Carbohydrates	27.8104 g
Energy	116.172 kCal
Water	30.7316 g
Calcium, Ca	6.5055 mg
Niacin	0.0089 mg
Riboflavin	0.002 mg
Sodium, Na	1.6095 mg
Total lipid (fat)	0.0013 g
Manganese, Mn	0.0175 mg
Fatty acids, total saturated 16:0	0.0001 g
Sucrose	27.3764 g
Sugars, total	27.642 g
Vitamin B-6	0.0005 mg
Ash	0.0731 g
Fatty acids, total saturated 18:1 undifferentiated	0.0002 g
Pantothenic acid	0.0007 mg
Copper, Cu	0.0061 mg
Thiamin	0.0002 mg
Iron, Fe	0.1046 mg
Carbohydrate, by difference	27.8104 g
Phosphorus, P	0.402 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0001 g
Zinc, Zn	0.0106 mg
Fatty acids, total polyunsaturated	0.0001 g
Fatty acids, total saturated	0.0002 g
Alcohol, ethyl	0.7224 g
Fatty acids, total monounsaturated	0.0002 g
Magnesium, Mg	1.3965 mg
Potassium, K	11.112 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Buttermilk	0.5 cup	0	0	0
Gelatin	1.25 1/4	0	0	0
Water	2 tablespoons	0	0	0
vanilla extract	0.5 teaspoon	6.048	0.2656	0.0013
greek yogurt	1.5 1/2	0	0	0