1 medium ripe mango, peeled and stoned
200ml skimmed milk
1½ level tbsp sweetener
1 tbsp powdered gelatine
175g pot Müllerlight Vanilla yogurt
4 passion fruit, halved
1 Cut 1 or 2 large, thin slices of mango and set aside for decorating. Finely dice the rest of the flesh and divide between 4 individual ramekins or dariole moulds. Cover with cling film and put in the freezer.
2 Meanwhile, put the milk and sweetener in a small saucepan and bring to the boil. Remove from the heat and add the gelatine, stirring until dissolved. Leave to cool for 10 minutes, then whisk in the yogurt.
3 Remove the ramekins from the freezer and divide the yogurt mixture between them. Chill for 3-4 hours, or until just set. When ready to serve, dip the ramekins into warm water for a few seconds and carefully turn out onto small serving plates.
4 To decorate, cut 4 small hearts out of the reserved mango slices and put 1 on the top of each panna cotta. Scoop out the seeds and pulp from the passion fruit and spoon over and around each dessert to serve.