Donna Hay: Basics To Brilliance Kids

Enjoy making an easy, tasty dessert with this recipe by Donna Hay.


  • 1½ cups (420g) natural Greek-style (thick) yoghurt

  • 2 tablespoons warm water

  • 1½ teaspoons powdered gelatine

  • 250g strawberries, green tops removed and halved

  • 2 teaspoons vanilla extract

  • ¼ cup (60ml) maple syrup

  • 1 cup (250ml) milk


  • 1.

    Remove the yoghurt from the fridge and set aside (to take off the chill).

  • 2.

    Place the warm water in a little bowl and sprinkle over the gelatine. Set aside for 5 minutes or until all the gelatine has been absorbed.

  • 3.

    Place the yoghurt, strawberries, vanilla and maple in a blender and blend until smooth.

  • 4.

    Place the milk in a small saucepan over medium heat, stirring occasionally with a whisk, for about 2 minutes or until little bubbles start to appear (don’t let the milk come all the way to the boil). Remove from the heat, add the gelatine mixture and whisk for about 1 minute or until totally combined. Allow to cool for 5 minutes.

  • 5.

    Carefully pour the cooled milk mixture into the blender with the yoghurt mixture and blend for 10 seconds (just to combine). Divide the mixture between 6 x ¾-cup-capacity (180ml) serving glasses and refrigerate for 2–3 hours or until set (it’s worth the wait!).

  • 6.

    Remove the panna cottas from the fridge just before serving and, if you like, top each with some extra strawberries, a spoonful of yoghurt and a little maple.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 206kj
  • Fat Total 2g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 42g
  • Sugar 38g
  • Sodium 45mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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