Yoghurt panna cotta with watermelon and strawberry salad

20 min.
174 kcal
SteviaSweet Baking Granules

Panna Cotta

100 g cream (38%)
200 ml milk
40 g SteviaSweet Baking Granules
2 gelatine sheets
200 g Turkish yoghurt (10%)

Watermelon and strawberry salad

100 g water melon
1 tsp SteviaSweet Baking Granules
100 g fresh strawberries
10 large mint leaves

Place the gelatine in cold water to soak. Bring the cream, milk and SteviaSweet Baking Granules to a boil. Squeeze the gelatine leaves dry of any extra water and add to the hot liquid. Leave to cool for 10 minutes. Combine the milk mixture and yoghurt. Mix thoroughly and divide into serving bowls or glasses. Cover with cling film and leave to set in the fridge for at least 3 hours or overnight.
Prepare the watermelon and strawberry salad just before serving. Peel the watermelon and hull the strawberries. Cut both into bitesize pieces. Chop the mint and add to the salad with SteviaSweet Baking Granules. Divide the salad into the serving bowls on top of the panna cotta.

Nutritional information per portion

174 kcal
731 kJ
6 Protein in g
9.5 Carbohydrates in g
13 Fat in g