Yoghurt Panna Cotta with Raspberries
Carmela LEE, Executive Committee of Hong Kong Nutrition Association, said "Do we need a lot of sugar to make desserts? Well, it depends how wise we make use of the Ingredients. Tangy raspberry plus low fat milk and yoghurt, create this zesty dessert without using a lot of sugar and fat."
Ingredients (Serve 4):
| Low-fat Fresh Milk | 250 ml |
| Low-fat Plain Yoghurt | 200 gm |
| Gelatine (soaked in ice water until spongy) | 3 leaves |
| Raspberries | 120 gm |
| Mint | 4 pieces |
| Honey | 2 tablespoons |
Cooking Method:
| 1. | To make cucumber and tomato salad, combine cucumber, tomato, lemon juice, basil and olive oil. Season with 1/4 teaspoon of salt and some coarse black pepper. Set aside. |
| 2. | Season chicken thigh meat with 1/4 teaspoon of salt and some coarse black pepper. |
| 3. | Place chicken thigh meat on an aluminium foil then sprinkle with thyme. Tightly roll up the chicken and secure by twisting the two ends of the foil. |
| 4. | Bring water to the boil. Add chicken roll. Reduce to low heat. Boil for 15 minutes until cooked. Remove and set aside to cool. Cut into slices. Serve with cucumber and tomato salad. |
This recipe is provided by Mr. Ricky CHEUNG.
Extract from CookSmart, Issue 11
