Jelly Berry Panna Cotta Cake… Yummmm and just 45 calories per serve!

This low calorie Jelly Berry Panna Cotta Cake is super easy to make and versatile. Prepare this recipe on your meal prep days to have a refreshing and sweet treat on hand for the week ahead.

Use any fruit you have on hand in this recipe. Avoid using fresh pineapple, paw paw or kiwi fruit as the jelly won’t set.

Any time is the perfect time for a sweet treat and The Healthy Mummy appgives you hundreds of amazing desserts and snacks that the whole family will love on any and every occasion.

It’s perfect for a celebration or just a yummy treat at 45 calories per serve and $1.16 per serve.

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Jelly Berry Panna Cotta Cake

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Course

Desserts

Prep Time

15

Servings

Ingredients

• 1 punnet strawberries, quartered (250 grams)
• 1 cup blueberries, fresh or frozen (250 grams)
• 1 cup fresh or frozen raspberries (250 grams)
• 4 satchets strawberry Jelly Lite low sugar jelly crystals (36 grams)
• 4 cups boiling hot water (1000 grams)
• 2 cups cold water (500 mls)
• 1 cup reduced-fat Greek natural yoghurt (250 grams)

Course Desserts Prep Time 15 Servings Ingredients 1 punnet strawberries, quartered (250 grams) 1 cup blueberries, fresh or frozen (250 grams) 1 cup fresh or frozen raspberries (250 grams) 4 satchets strawberry Jelly Lite low sugar jelly crystals (36 grams) 4 cups boiling hot water (1000 grams) 2 cups cold water (500 mls) 1 cup reduced-fat Greek natural yoghurt (250 grams)

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Place all fruit in a round 23cm x 6cm silicone cake mould and spread evenly.
2. Place two sachets of jelly in a large glass bowl and add two cups of boiling water, stir to dissolve crystals.
3. Add 2 cups of cold water, stir to combine and pour over fruit.
4. Place cake in the fridge for 3-4 hours to set.
5. Once the top layer is set, make the Panna Cotta layer by placing two sachets of jelly in a large glass bowl and add remaining two cups of boiling water, stir to dissolve crystals. Allow to slightly cool on the bench (about 20 minutes).
6. Add yoghurt to the cooled liquid and whisk with a fork until the mix is free of lumps.
7. Pour over the jelly layer of the cake and return to the fridge for a further 3-4 hours to completely set.
8. This recipe makes 12 serves. Leftovers can be stored in an airtight container for up to 2 days.

Recipe Notes

45 cals

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