Free Healthy Recipe - Yoghurt Panna Cotta with Pomegranate and Almonds
Gluten free, Low GI, Wheat Free
This Christmas recipe by Zoe Bingley-Pullin was kindly provided by Good Chef, Bad Chef
½ cup almond milk
Place the milk in a pot on the stove and gently heat with the vanilla seeds. Stir in the agar and let it dissolve. Allow it to cool then whisk in the yoghurt and agave.
Pour into individual moulds and refrigerate until firm, about 1 hour.
In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.
Makes 4 servings
|Nutritional Information - Per Serve
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.