Free Healthy Recipe - Yoghurt Panna Cotta with Pomegranate and Almonds

Gluten free, Low GI, Wheat Free

This recipe by Zoe Bingley-Pullin was kindly provided by Good Chef, Bad Chef

Ingredients

½ cup almond milk

1 vanilla pod

2 tsp agar agar

1½ cups Natural Greek Yoghurt - Greek yoghurt

1 pomegranate seeded

½ cup almonds, roughly chopped

1 tbs maple syrup

4 sprigs mint

Method

Place the milk in a pot on the stove and gently heat with the vanilla seeds. Stir in the agar and let it dissolve. Allow it to cool then whisk in the yoghurt and agave.
Pour into individual moulds and refrigerate until firm, about 1 hour.
In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.

Makes 4 servings

Prep Time:	20 mins
Cooking Time:
Ready in:	80 mins
Suitable for:
Dessert

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Nutritional Information - Per Serve
Kj	708 kj
Calories	169 kcal
Fat	10 g
Saturated Fat	1.5 g
Total Carbohydrate	12 g
Total Protein	5 g
Fibre	3 g

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