What better way to cool down than with a cold and creamy sweet treat? Vicki Foord, Accredited Practising Dietitian, shares her summery Strawberry Yoghurt Panna Cottas.

Want to satisfy your sweet tooth with something light, creamy and cool on a hot summer night? We’ve got you just the right recipe, easy to whip up in just 15 minutes!

Vicki Foord, Accredited Practising Dietitian, shares a simple fruity twist on the classic dessert — the irresistible Strawberry Yoghurt Panna Cottas — below. Bon appetit!

Strawberry Yoghurt Panna Cottas

serves 8 | prep 15 min | refrigeration time 4 hrs

• 400g strawberries, chopped

• ¼ cup (55g) CSR monk fruit sugar (or caster sugar)

• 6 gelatine leaves

• 2 cups Greek Yoghurt

• 1 ½ cups milk

• 1 vanilla bean

Roasted Vanilla Strawberries

• 150g strawberries, halved

• 1 tablespoon CSR monk fruit sugar (or caster sugar)

• 1 teaspoon vanilla extract

Method:

1. Combine the strawberries and monk fruit sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture thickens. Cool slightly. Transfer mixture to a blender and blend until smooth.

2. Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 minutes to soak.

3. Combine strawberry puree and milk in a saucepan. Use a small sharp knife to split the vanilla beans lengthways, then use the back of the knife to scrape the seeds from inside the bean. Add the seeds into the saucepan. Slowly heat the mixture over medium heat, stirring occasionally, for 3-4 minutes or until just heated through. Remove from heat and set aside.

4. Take the gelatine out of the water, squeeze out any excess liquid. Add it to the cream mixture and whisk until smooth.

5. Place the yoghurt in a large bowl. Gradually add the strawberry cream mixture, stirring to combine. Pour mixture into individual dariole moulds or ramekins. Refrigerated for approximately 4 hours or until set.

6. Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180°C. Line a tray with non-stick baking paper. Combine strawberries, sugar, vanilla extract and 1 tablespoon water in a large bowl. Arrange mixture in a single layer in lined pan. Roast for 5 mins or until strawberry softens. Set aside to cool completely.

7. Run a small knife or spatula around the mould and turn panna cottas out onto serving plates. Top with roasted strawberries and syrup.