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PANNA COTTA WITH POACHED RHUBARB

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 4
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 cup skim milk
  • 2 cups plain yoghurt (non fat)
  • 1 tablespoon Natvia
  • 1/4 cup boiling water
  • 4 teaspoons gelatine powder
  • 1 bunch rhubarb, trimmed and cut into 4cm lengths
  • 1.25 cups Natvia
  • 3 tablespoons water
  • 1 Zest of 1 orange

Panna Cotta

1 cup/250ml/8.4 oz skim milk

2 cups/500g/16 oz plain yoghurt (non fat)

1 tbsp/16g/0.5 oz Natvia

1/4 cup/60ml/2 oz boiling water

4 tsp gelatine powder

Poached Rhubarb

1 bunch rhubarb, trimmed and cut into 4cm lengths

1/4 cup/45g/1.5 oz Natvia

3 tbsp/60ml/2 oz water

Zest of 1 orange

METHOD

  1. Bring milk to a boil and remove from heat.
  2. Add yogurt and Natvia into milk mixture and stir until fully combined.
  3. Combine boiling water and gelatin powder and whisk until dissolved.
  4. Add gelatin mixture to milk mixture.
  5. Divide between four dishes and refrigerate until set.
  6. Combine all ingredients together and heat over medium heat, stirring until Natvia dissolves.
  7. Cover and simmer for 5 minutes until the rhubarb is tender.
  8. Allow to cool complete and place onto panna cotta.

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So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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