So tell me, now that V-day weekend has been and gone how was it?

Did you get seriously spoiled?

Showered with lovin’ and all your fave chocolates, treats and endless affection?

Oh I hope so, you could do with a good spolin’

Me?! Well remember how I told you I had planned a nice quiet day at home with spunky husband just the two of us . . . yeah about that . . . guess who is sick . . . again?!

Ugh not even kidding. Since starting pre-school girlfriend has been sick every other week but this is by far the worst she has been. Waahh

Worst. Timing. Ever!

I managed to have myself a dreamy (family) coffee date along with a sneaky little cupcake, and or donut or 2, ok maybe one of each, but we didn’t have to quiet day we planned.

Oh well, not to worry. Maybe next year huh?

*sigh*

Anyways . . .

Today for our test it out tuesday recipe today we are making ourselves some seriously simple, but totally fancy looking vanilla spiked Greek yoghurt Panna Cotta!

I know, I know it sounds scary and complicated but I promise you, you will not believe how easy this recipe is to make.

I was so terrified of “working with” the gelatine that I put off making this tart, sweet, smooth little pot of creamy deliciousness for wwwaaaaaaaayyy to long and I am totally eating my bodyweight in it to make up for lost time kicking myself for it.

It honestly takes just 5 mins to put together, the hardest part is waiting for it to set.

I don’t have a link to share for the original recipe source for you today as the recipe was shared with my by a workout buddy of mine. She actually got the recipe while joining Michelle Bridges in her 12 Week Body Transformation program. Who says you can’t enjoy delicious treats while your eating clean and getting lean? Not this girl thats for sure!

This vanilla spiked Greek Yoghurt panna cotta is light, creamy and seriously smooth.

I love how you can see the little flecks of vanilla bean scattered through each and every delicious spoonful.

I chose to sweeten mine with a little stevia but you could sub your fave sweetener (regular or brown sugar or you could even try a splash of maple syrup – although I haven’t tried it myself I imagine it should work).

I absolutely love how this panna cotta still holds the slight tart/tanginess from the Greek yoghurt so it’s still slightly tart but also subtly and perfectly sweet and spiked with just a hint of vanilla.

Because this Greek Yoghurt panna cotta is not overly sweet you can totally have it for breakfast, sprinkle on some of your fave muesli or granola, throw on some berries, drizzle with a little maple syrup and boomshakalocka, breakfast winning!

I personally like to have mine as a little after dinner treat by adding a sprinkling of dark chocolate chips, a few slices of fresh strawberries and a sprig or 2 of mint ♥

Seriously ♥♥♥

I mean look at how pretty that is??

If you’re looking for a healthy way to mix up your breakfast boredom, or impress some dinner guests then look no further my friend.

Do not fear the gelatine. You can totally do this and I promise you its super simple and totally, totally worth it!

Make it, eat it, luuurrrrvvvve it

Vanilla Spiked Greek Yoghurt Panna Cotta
Adapted from a Michelle Bridges –  12WBT recipe
Makes 4 x 1/3 cup servings of smooth and creamy, tart and tangy, vanilla spiked cups of wiggly, jiggly panna cotta deliciousness

Ingredients –

1/2 cup milk (I use skim)

1/2 cup Greek Yoghurt (I use Chobani 0%)

1/2 teaspoon of vanilla extract

1 teaspoon of powdered gelatine

1 teaspoon* of stevia or sweetener of choice (could sub for regular white/brown sugar or possibly maple syrup although I haven’t tested that yet) – *more or less depending on your desired level of sweetness

Optional but recommended for serving –

Strawberries

Dark chocolate chips, finely chopped

A sprig of mint

Method –

1 – Pick out 4 small glasses or jelly moulds and set aside.

2 – In a small sauce pan over medium-low heat whisk together milk and vanilla until well combined and just warmed through.

3 – Pour vanilla milk mixture into a medium size jug and set aside.

4 – Place a small bowl or ramekin into the saucepan you just used to warm your milk and fill the sauce pan with hot water until it comes approx 1/2 way up your bowl/ramekin.

5 – Place gelatine along with 2 teaspoons of boiling water into your ramekin and stir to combine. Continue to stir until gelatine is completely dissolved.

6 – Pour gelatine into your warmed milk/vanilla mix and whisk to combine.

7 – Add Greek yoghurt and sweetener of choice to your vanilla/milk/gelatine mixture and gently whisk until well combined.

8 – Pour mixture evenly between your glasses/moulds and place in the fridge for at least 3 hours until set.

9 – To serve, top with some freshly slices strawberries, sprinkle with a little of your roughly chopped dark chocolate and throw in a sprig of mint if your freezing fancy.

Enjoy xoxo

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Question of the day –

What is one recipe/ingredient that you have been putting off making/replicating because it just scares the pants of you? Like me the the gelatine?