Banana Pannacotta

Makes?6 servings?

1 can (200 g) skim (0.2% fat) condensed milk75 mL reduced fat (1%) milk10 g (1 sachet) gelatine powder1/2 tsp grated orange peel1 tsp vanilla extract1 tsp cocoa powder1 medium ripe banana, mashed1 tsp instant coffee powder1/2 tsp?ground cinnamon1/4 cup coconut flakesA few drops of red food colouring (optional)Place the condensed milk, orange zest, mashed banana, vanilla, cocoa and cinnamon into a pot.Slowly bring to a boil, stirring constantly.Remove from the heat. Combine gelatine powder and milk in a cup and stir for 2 minutes.Add the milk and gelatine mixture to the heated mixture in the potStir slowly for 2 minutes.Pour the mixture into six individual serving moulds.Place in the refrigerator for 45 minutes to set.Top with coconut flakes.

Preparation time:?10 minutes
Cooking time:?10 minutes
Difficulty rating: Easy

Tips

Serve straight from the fridge. This recipe is delicious served cold. Refrigerating food is also an important method of preventing food-borne illness.For extra vitamins and minerals, top each pannacotta with fresh sliced bananas and strawberries. It's one step you can take to ensure you eat enough fruits and vegetables in your diet over the festive season.

This delicious recipe is a favourite at the Shwartz family home in Perth, WA.

Nutritional analysis per serve:

For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.

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