Lemon and Vanilla Panna Cotta - 2 points

Ingredients

1 envelope unflavoured gelatin
2 cups 2% milk
2 tablespoons 2% milk
1/2 cup sugar
2 teaspoon vanilla
2 1/4 cups plain fat-free yogurt
1 teaspoon lemon juice

Fruit topping
1 cups rasperries
2 cups mixed strawberries or blueberries
2 peaches peeled, thinly sliced
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon lemon zest

Sprinkle gelatin over 2 tablespoons milk in a soft bowl. Let softebn for 5 minutes.

Place remaining 2 cups of milk, sugar and vanilla in a saucepan. Bring to a simmer and remove pan from the heat.

Add gelatine mixture to saucepan and stir until dissolved.

Place yogurt in a medium bowl, whisk until smooth. Gradually whisk milk mixture and lemon zest into yogurt.

Pour mixture into 8 150 mls ramekins. Chill until set, about 4 hours.

Toss fruit together and refrigerate until needed.

To remove from ramekins, run sharp knife around egdes; invert on to plate. Top with fruit and serve.