Eat this: Think pink with this SKI Panna Cotta



Pink SKI Panna Cotta for Breast Cancer Awareness Month

Okay, so it might be the hair dye seeping into my brain, but I'm definitely seeing pink wherever I look at the moment, which is a good thing, because we've still got a couple more weeks of Breast Cancer Awareness month to go. This pretty pink dessert comes courtesy of SKI yogurt, who have partnered with the McGrath Foundation and are donating $350,000 to fund a McGrath Breast Care Nurse in the local community, and to celebrate they have given their packs a pink makeover for October.

This dessert not only embraces the pink theme that October is now synonymous for, but is delicious and easy to make (not to mention the fact that panna cotta just sounds mighty fancy). This is the perfect dessert to serve at your own fundraising event or just for a lovely after dinner treat for the whole family.


  • 2 leaf gelatine sheets (14g)
  • 150g summer berries, fresh or frozen
  • 125g fresh raspberries
  • 350ml SKI D’lite Smashed Berry Yoghurt (99% fat free)
  • 400ml reduced fat milk
  • 30g caster sugar
  • 100g SKI Divine Vanilla Creme Yoghurt


1. In a bowl, add some cold water and the leaf gelatine; the leaf gelatine
should be covered with the water.
2. In a saucepan, add the sugar and the milk, place on stove and heat up,
stirring to dissolve the sugar. Bring the milk mixture just to the boil and take
off the heat.
3. In a food processor, blend the summer berries to a puree.
4. Remove the gelatine sheets from the cold water; they should be soft and
pliable. Add them to the hot milk mixture and stir through until dissolved.
5. Add the summer berry puree and the berry yogurt to the hot milk mixture
and stir through.
6. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).

To serve: using a tablespoon, scoop a spoonful of vanilla yogurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yogurt and serve.


What do you think of this recipe? Tell us in the comments below!


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