Coconut And Raspberry Panna Cotta - cooking recipe

Ingredients

1 1/4 cups milk
1/4 cup sugar
2 tsp coconut extract
1 tbsp unflavored gelatin
3/4 cup low fat vanilla yoghurt
1 cup frozen raspberries

Preparation

Lightly grease four 3/4-cup molds. Bring milk, sugar and coconut extract to boil in a medium saucepan.
Combine 1/2 cup boiling water and gelatin in a small bowl and stir until gelatin dissolves. Whisk into the milk mixture. Cool slightly then whisk in the yogurt.
Divide the raspberries among molds. Top with 1 tbsp of the yogurt mixture and refrigerate for 15 mins, until just sticky. Fill with the remaining mixture and refrigerate for about 5 hrs, until set.
Invert each panna cotta onto a plate and serve.