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

½ cup almond milk
2 tsp agar agar
1 pomegranate seeded
½ cup almonds, roughly chopped
4 sprigs mint

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

Scale recipe to serves

Prep Time: 20 mins
Cooking Time:
Ready in: 80 mins

Suitable for:
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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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