Of which 15.8 g sugars and 0.5 g saturated fat.
No-added-sugar version: 123 kcal and 11.8 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Vitamin C (berries)
Allergens milk
Yogurt panna cotta with berries
Creamy and light, topped with a warm berry sauce.
Ingredients
- 200 ml (¾ cup) reduced-fat milk — or plant-based milk
- 340 g (12 oz) low-fat Greek yogurt
- 2 gelatin leaves (4 g)
- 5 tbsp water (75 g / 2¾ oz)
- sugar or honey, to taste — no added sugar: sweetener to taste
- 240 g (8½ oz) frozen berries — topping
- 12 g sugar or honey — topping; no added sugar: 1 tbsp sweetener
- 1 mint leaf (1 g) — optional
Method
- Soak the gelatin leaves in cold water for a few minutes, until softened.
- Warm the milk (don't let it boil), then add the drained gelatin and the sugar. Stir until completely dissolved.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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