Low Fat Lemon Pannacotta With Fresh Strawberry Sauce

Ingredients

• PANNA-COTTA
• 1 can low-fat (1.6%) evaporated milk (375ml)
• 1 tablespoon grated lemon rind
• 1 teaspoon pure vanilla essence (5ml)
• 1⁄2 cup sugar (110g)
• 1 cup natural greek yoghurt (250ml)
• 2 tablespoon lemon juice (40ml)
• 1 tablespoon water (20mL)
• 2 1⁄2 teaspoon gelatin (7.5g)
• STRAWBERRY SAUCE
• 1⁄2 cup washed, hulled and finely chopped strawberries (100g)
• 2 tablespoon caster sugar (36g)
• 1⁄4 cup water (65ml)

Preparation

• PANNA-COTTA
• Simmer (do not boil) milk with lemon rind for 5 minutes. Remove from heat and sieve and discard lemon rind. Stir in vanilla essence, sugar and yoghurt.
• Mix lemon juice, water and gelatin together in a glass-measuring cup. Let stand for 5 minutes and then heat gently in microwave to melt.
• Add to milk mixture.
• Spray 6 x 1/2 cup ramekins or small teacups with oil spray.
• Divide panna cotta between them.
• Cover with plastic wrap and refrigerate for at least 12 hours or overnight.
• If time is short, freeze for 1 hour first.
• Ease panna-cotta around the top of mould and then dip ramekin in hot water for 30 seconds.
• Unmould on to plate.
• Pour 2 tablespoon of chilled strawberry sauce over each panna-cotta and serve.
• STRAWBERRY SAUCE
• Mix strawberries, sugar and water together.
• Microwave for 2 minutes.
• Chill.