Vanilla Panna Cotta with Raspberry Jelly

Vanilla Panna Cotta with Raspberry Jelly

Serves 4

Per serve:
Each serve contains 4.5g carbohydrates and 5g protein.


Raspberry Jelly:
100g fresh raspberries
1 sachet diet raspberry jelly
250ml water

Vanilla Panna Cotta:
400ml pure cream
15 tablets Splenda, dissolved in 1 cup boiling water
1 vanilla bean
2 teaspoons powdered gelatine


  1. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould.
  2. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved.
  3. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries. Cover and refrigerate for 2 hours or until jelly has set.
  4. Combine the cream and dissolved Splenda liquid in a small saucepan over low heat.
  5. Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan. Use a whisk to evenly distribute the seeds through the panna cotta mixture.
  6. Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temperature until cooled.
  7. Stir panna cotta mixture to allow the vanilla seeds to float through the cream and gently pour into the moulds.
  8. Cover and refrigerate for at least 2 hours or until set.
  9. To serve, dip the outside of the mould quickly in a bowl of hot water to loosen and invert onto serving plates.