Panacotta with Seasonal Fruits

This is a brilliant dish, it's made with only 5 ingredients and is super low in fat. Using TOTAL Yoghurt still gives that lovely creamy taste, which is perfect for seasonal fruits.


150g FAGE Total 0%

4 leaves of gelatine

250ml skimmed milk

50g caster sugar

200g mixed seasonal berries 


  1. Soften the gelatine in cold water, then squeeze out any excess liquid.
  2. Boil the milk in a pan.
  3. Mix in the sugar and gelatine and allow to cool.
  4. Whisk in the TOTAL 0% Yoghurt, pour into four ramekin dishes and leave in the fridge to set for 12 hours.
  5. To make the sauce put 200ml water in a pan with half the fruit and bring to the boil.
  6. Boil for three minutes, then allow to cool. Puree in a liquidiser to a smooth sauce then fold in the remaining berries.
  7. Turn each panacotta out of the mould onto the centre of a dish and ladle over ¼ of the fruit sauce. If you are making this out of season and you don’t have fresh berries, frozen work just as well.