Must Try Low Fat Raspberry Dessert (panna Cotta-ish)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 400 g tinned raspberries in juice (undrained and in juice, not syrup)
• 11 g sachet unflavored gelatin
• 5 tablespoons very low-fat plain yogurt
• 200 g very low-fat cream cheese
• 23 g sachet sugar-free raspberry gelatin
• 125 ml boiling water

Recipe

• 1 spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. leave to soak for a couple minutes.
• 2 place the raspberries and remaining raspberry juice into a pan and bring to a boil.
• 3 add the soaked gelatin and simmer until dissolved. remove from heat.
• 4 pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
• 5 place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
• 6 add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. leave to cool for 5-10 minutes.
• 7 in a separate bowl, mix the yogurt and cream cheese together until smooth.
• 8 carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
• 9 remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
• 10 leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
• 11 serve! mmmmm!