Blueberry Buttermilk Panna Cotta

If you want the richness of a traditional panna cotta without all the calories, this silky smooth recipe using Greek yogurt instead of cream is just the thing!

Hands-on time 25min, plus cooling and chilling. Cooking time about 10min. Makes 4

 200g blueberries

 100g caster sugar

 Juice 1 lemon

 3 sheets platinum-grade leaf gelatine,

we used Dr. Oetker

 Sunflower oil, to grease

 75ml skimmed milk

 300ml buttermilk

 150ml low-fat Greek style yogurt

 1tsp vanilla bean paste

1 In a small pan, gently heat blueberries, sugar and lemon juice, stirring until sugar dissolves. Turn up heat and simmer for a few min, until berries start to burst and the liquid has thickened slightly. Set aside.

2 Soak gelatine in a small bowl of cold water for 5min, until soft. Lightly grease 4 x 175ml dariole moulds with oil.

3 Spoon out 2tbsp of the cooked berries and reserve. Empty remaining berries into a blender; whizz until smooth. Pass through a fine sieve into a bowl, then divide equally between 2 bowls (each should have about 125ml purée). Add reserved berries to one bowl and set aside – this will be the sauce.

4 Warm milk in a small pan until just steaming. Remove gelatine from water (squeeze out excess water) and stir into the milk to dissolve. Cool for a few min.

5 In a bowl, briefly whisk together buttermilk, yogurt and vanilla until smooth. Stir in cooled blueberry purée, then milk mixture. Divide between moulds and chill for at least 3hr, or until set.

6 To serve, unmould panna cotta by dipping the bases in warm water to loosen, then turn out on to plates. Spoon over reserved blueberry sauce.

PER SERVING 188cals, 9g protein, 1g fat (1g saturates), 35g carbs (35g total sugars), 0g fibre