This Milk Jelly with Berry Coulis is a low SmartPoint take on a panna cotta. With a store brought vanilla panna cotta clocking in at between 12 to 16 SmartPoints per portion, this Weight Watcher friendly desert recipe is pretty good at 3 SmartPoints.
If you are a panna cotta buff (or were before you started your Weight Watcher journey) you will notice that this Milk Jelly with Berry Coulis doesn't have the creamy luxury of a traditional panna cotta but it's still pretty good for a low Smart Point dessert.
I've tested this dessert a number of times, using skimmed milk, semi skimmed milk and full fat milk. Skimmed milk, in my opinion, didn't work - the jelly didn't taste of anything. However, full fat milk increased the total to 5 Smart Points per portion, therefore I opted for semi skimmed milk for this recipe.
If you are cooking these jellies for a special event, you may, however, want to opt for the full fat milk option, for extra decadence!
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I would suggest that you also use a good quality vanilla extract or paste. You will notice from these photos that I used this vanilla paste (which included the vanilla bean seeds) to make these.
The seeds collected at the bottom of the mould which I quite liked. If you don't like that look then use vanilla extract.
For ease I used frozen berries to make the coulis. I always have bags of frozen berries in my freezer as I find them such a useful ingredient for all sorts of recipes. Obviously, use fresh berries if you prefer, just add a splash of water to the berries and truvia and make in the same way as below.
MILK JELLY & BERRY COULIS ALTERNATIVES
- Use full fat milk for a creamier jelly for 5 Smart Points per jelly
- Use fresh berries instead of frozen berries
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Milk Jelly with Berry Coulis
- 4 sheets gelatine
- 600 ml semi skimmed milk
- 30 g truvia
- 2 tsp vanilla paste or vanilla extract
- 250 g frozen berries mixed red
- Soak the leaf gelatine for 10 minutes in cold water.
- Meanwhile, bring the milk slowly to the boil. Remove from the heat and add 20g of truvia and the vanilla paste and stir. Remove the gelatine from the water and squeeze out the water. Stir the gelatine into the milk until it has dissolved.
- Pour the milk mixture into 4 moulds or ramekins and chill in the fridge for approx 3 hours.
- Place the berries into a saucepan and heat. Add the truvia and continue cooking over a gentle heat whilst crushing the berries with the back of a fork. At this point you can sieve the berries to get rid of any seeds and skins but you don't need to. Set aside to cool. You may like to taste the coulis at this point and add further truvia if the berries you used were particularly sharp.
- To serve, run a sharp knife round the top of the jelly moulds and turn the jellies out onto shallow dishes. Spoon the coulis round the jellies.