Unlike the traditional panna cotta which is comprised mainly of cream, this version consists mostly of yoghurt. Yoghurt boasts all the nutrients offered in milk, but in condensed form. The average small tub of yoghurt (approx. 200g) contains all the calcium of a 250ml glass of milk. Protein is also utilised to a greater extent when consumed in yoghurt rather than milk, AND yoghurt is a great source of beneficial gut bacteria or probiotics. When selecting your yoghurts make sure you watch out for those containing aBc cultures, which help to restore your gut microflora thereby aiding digestion, immune function and vitamin and mineral synthesis. Our gut microflora can get upset by illness and sometimes lifestyle factors, and we can replenish friendly bacteria by consuming aBc culture-containing yoghurts. This recipe is one delicious way to incorporate more yoghurt into your diet, and it is perfect for dessert on a warm night or even as a healthy breakfast.
2 thoughts on “Vanilla & honey yoghurt panna cotta”
Do u think this would work with coconut milk?
Hi Nicola, yes I have used coconut milk before and it worked beautifully! 🙂