Mango & Raspberry Panna Cotta Directions:
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Mango Layer
- Place unsweetened mango nectar in a bowl and sprinkle gelatine powder on top. Let it sit for 5 minutes to absorb.
- Puree the fresh mango in a blender until smooth, and transfer to a large jug.
- Heat the gelatine mixture in the microwave until dissolved. Let cool if necessary, then stir into the mango puree.
- Pour the mango mixture into 6 angled serving glasses and refrigerate for at least 3 hours until set.
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Raspberry Layer
- Stir boiling water into the sugar-free raspberry jam and strain the mixture to remove seeds.
- Sprinkle gelatine powder over 1/4 cup of water, let it sit for a few minutes, then heat until dissolved.
- Stir the gelatine into the raspberry sauce, and gently pour the mixture over the set mango layer using the back of a spoon. Chill for 3 hours.
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Panna Cotta Layer
- In a small saucepan, heat the unsweetened almond milk and sprinkle gelatine powder on top. Let it stand for 10 minutes, then stir in the sweetener over low heat until dissolved.
- Remove from heat, stir in vanilla essence, and combine with the light cream in a large jug.
- Carefully pour the panna cotta mixture over the set raspberry layer. Refrigerate for 5 hours or overnight.
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To Serve
- Top with fresh mango cubes and mint for garnish.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Unsweetened mango nectar (250ml): 2 points
- Fresh mango puree (485g): 0 points
- Gelatine powder (4.5 tbsp): 0 points
- Sugar-free raspberry jam (2 tbsp): 1 point
- Unsweetened almond milk (250ml): 1 point
- Sweetener (2 tbsp): 0 points
- Light cream (250ml): 17 points
Total Points: 21
Servings: 6
Points Per Serving: 3.5
Nutrition Information (per serving):
- Calories: 110
- Fat: 6g
- Protein: 2g
- Carbohydrates: 13g
- Sugar: 7g
- Sodium: 30mg
I await your comments! Enjoy!
