Must Try Low Fat Raspberry Dessert (Panna Cotta-Ish)

1. 1

   Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.

2. 2

   Place the raspberries and remaining raspberry juice into a pan and bring to a boil.

3. 3

   Add the soaked gelatin and simmer until dissolved. Remove from heat.

4. 4

   Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.

5. 5

   Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).

6. 6

   Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.

7. 7

   In a separate bowl, mix the yogurt and cream cheese together until smooth.

8. 8

   Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).

9. 9

   Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.

10. 10

    Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.

11. 11

    Serve! Mmmmm!

* Per serving · 4 servings · Values may vary.