Pannacotta with berry compote

  • 4 hours to prepare. 5 mins to cook.
  • Serves 4
This makes a great low fat alternative to the traditional pannacotta or cheescake. Make the compote without the cassis, as it is really versatile and can be added to porridge or low fat natural yoghurts for a healthy breakfast or snack.


  • Pannacotta
  • 1 gelatine leaf
  • 1 tbsp. of sugar substitute
  • 100ml water
  • 1 tsp lemon juice
  • 500g low fat fromage frais
  • ½ vanilla pod
  • Berry compote
  • 200g mixed berries
  • 1 tbsp of sugar substitute
  • 1 splash of crème de cassis, optional

Each serving contains

  • Calories 100 5%
  • Sugar 2.2g 2%
  • Fat 0.6g 1%
  • Saturates 0g 0%
  • Salt 0g 0%

of your guideline daily amount


Prepare 4 ramekin dishes or small moulds, by lining them with cling-film or greasing them with a little flavourless oil.

Dissolve the jelly and 1 tbsp. of sugar substitute in 100ml of boiling water.

As this cools, slice the vanilla pod in half lengthways and scrape the seeds from 1 of the strips.

When the sweetened gelatine mixture is ready, stir in the lemon juice, vanilla seeds and fromage frais, ensuring the mixture is smooth and well combined.

Pour the mixture into the prepared ramekin dishes, cover and leave to set in the fridge for at least 4 hours.

To make your berry compote, add your mixed berries, the remaining sugar substitute and a splash of crème de cassis, if using, to a non-stick saucepan and slowly heat the berries for approximately 5 minutes.

Stir carefully to keep the fruit intact if possible and set aside to cool.

When you are ready to serve, tip the pannacotta onto serving dishes and serve with the berries.

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