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Lime panna cottas


Serves 4

Ready in about 15 minutes, plus cooling and chilling

300ml skimmed milk

2 level tbsp sweetener granules

Finely grated zest of 2 limes, plus juice to taste

3 small sheets of leaf gelatine

300g fat-free natural Greek-style yogurt

Kiwi fruit, peeled and roughly chopped, to serve

Seedless green grapes, halved, to serve

1 Put the milk, sweetener and most of the lime zest into a saucepan over a low heat and stir until the sweetener has dissolved.

2 Meanwhile, soak the gelatine sheets in a large bowl of cold water for 5 minutes. Squeeze out the water from the softened gelatine and add the gelatine to the milk in the saucepan. Stir gently until dissolved. Remove from the heat, leave to cool and stir in the yogurt. (Strain out the zest if you don’t want any ‘bits’ in your dessert.)

3 Divide the panna cotta mixture between 4 small moulds or ramekins. Chill for at least 3 hours, or until set.

4 Briefly dip the base of each mould or ramekin in hot water and turn out the panna cottas on to plates. Sprinkle over the remaining lime zest. Serve with kiwi fruit and grapes tossed with lime juice to taste.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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