Fresh and refreshing, this is a low fat Aussie version of this classic Italian treat.
Using seasonal fruits it is made in a jiffy and will impress all your family and guests.


  • 600 ml reduced fat cream

  • 600ml Premium custard (store bought)

  • 600ml low fat Greek yoghurt with fruit

  • 3 tablespoons of powdered gelatine

  • 300 mls of hot water

  • 3 cups of fresh or frozen berries or cubed mangos

  • 200 mls of water

  • 1/2 cup icing sugar


  • 1.

    Dissolve gelatine in hot water by sprinkling gelatine over the water and stirring.

  • 2.

    Combine over a low heat, using a whisk, the cream, custard and yoghurt.

  • 3.

    Heat till hot but not boiling. Remove from heat.

  • 4.

    Slowly add the dissolved gelatine mixture to using a whisk to combine untill the gelatine is fully combined.

  • 5.

    Pour into a greased mould approximately 7 cup capacity. Choose a mould that has a pattern on the base for a decorative effect when the chilled Panna Cotta is turned out.

  • 6.

    Cover with clingwrap and refrigerate for approximately 4 hours or until set.

  • 7.

    Over a low heat combine the 3 cups of fruit, water and icing sugar. Stir gently.

  • 8.

    Simmer for 5 mins or until slightly thickened and reduced. Refrigerate to chill.

  • 9.

    To serve, turn out the set Panna Cotta on to a serving platter and top with the fruit


A little brandy or a fruity liqueur can be added to the custard/cream/yoghurt mixture.
Use any seasonal fruits such as peaches or pears
Top with extra fruit.

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