Blueberry Panna Cotta

High protein, low calorie and super simple. What more could you ask for.
15 min



  • 1 In a large heat-proof bowl, place blueberry jelly crystals and boiling water. Stir with a fork to dissolve well. Add cold water and stir again to combine. Let cool slightly.
  • 2 Add yoghurt and orange zest to jelly and whisk until smooth. Pour into 6 dessert cups and refrigerate uncovered for 3-4 hours, or until set.
  • 3 Combine blueberries, orange juice and ¼ cup (60 mL) of water in a small saucepan. Bring to a gentle boil over medium heat and simmer for 10 -15 minutes, or until thickened and fruit has softened. Remove from heat and let cool. Cover and refrigerate until needed.
  • 4 Prepare orange mango jelly as per packet instructions and let cool to room temperature. Pour over the back of a spoon on top of set panna cotta, dispersing evenly between glasses. Refrigerate uncovered for 1-2 hours, or until set.
  • 5 To serve, top each panna cotta with a generous amount of blueberry compote and enjoy! Optional: add orange pieces on top as a finishing touch.

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