Download our FREE Quick & Easy ebook now!
| Prep | 5 min | |
| Cook | 10 min | |
| Other | 120 min (Cooling) |
Method
Place vanilla bean and half the buttermilk in a small saucepan and bring to a simmer. Remove from heat and add gelatine, stirring well to dissolve. Allow to cool slightly, stir in Equal, then strain through a fine-mesh sieve.
Place yoghurt and remaining buttermilk in a bowl and add buttermilk-gelatine mixture. Stir gently, then pour into 6 small ramekins or glasses. Refrigerate for 2 hours, or until set.
Serve puddings either in the ramekins or turned out onto plates, and with fresh berries.
Nutrition facts per serve
Makes 6 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 0 |
| Fruit | 0.7 |
| Dairy | 0.8 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 162 |
| Protein | 11.5 g |
| Total fat | 2.7 g |
| - Saturated fat | 1.5 g |
| Total carbohydrates | 19.8 g |
| - Total sugars | 18.1 g |
| Fibre | 3.9 g |
| Sodium | 104 mg |
Download our FREE Quick & Easy ebook now!