Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

Wild Blueberries + Yoghurt Panna Cotta

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Wild Blueberries + Yoghurt Panna Cotta, a fun way to include some gut loving gelatin into your kid’s day.

Wild Blueberry + Yoghurt Panna Cottas | Kids Eat by Shanai

Wild Blueberries + Yoghurt Panna Cotta

So I have been reading a lot lately about how good wild blueberries are and was given a freezer full from a good friend, so have been going a bit blueberry recipe crazy over here.  I have been loving watching Donna Hay’s Basics to Brilliance Kids and last night she made strawberry panna cottas and I thought they look even easier to make than gummies, which is how I normally get gelatin into our diet.  These turned out delicious, super purple, which has to be a good sign of good antioxidants?  Wild blueberries are meant to contain far more antioxidants than your everyday, supermarket cultivated berries.

The only sad thing about these panna cottas is I only had a couple of spoonfuls and then my camera and tripod fell and sent the whole tray smashing to the ground, glass and purpleness everywhere!  This seemed to sum up my ability to cope with school holidays at the current moment.  Working and kids at home full time does not merge well, with anyone!

I used old baby food jars to make these in, which made the perfect size, pity I just broke them all, I will have to buy some baby custard just to restock my jars collection.

Wild Blueberry + Yoghurt Panna Cottas | Kids Eat by Shanai

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Wild Blueberries + Yoghurt Panna Cotta

  • Yield: 5 small serves 1x
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Description

Creamy Blueberry Pana Cotta made with yoghurt, gelatin, blueberries and honey.

Ingredients

Scale
  • 250g frozen wild blueberries, you can get some here.
  • 1/4 cup / 60ml honey
  • 1 1/2 cups / 420g plain Greek yoghurt
  • 1 1/2 teaspoons powdered gelatin, I use this one.

Instructions

Place blueberries and honey into a blender or Thermomix and blitz until smooth.  There will still be specks of blueberry skin throughout.  Place into a saucepan, along with the yoghurt, over low heat and bring up to just above room temperature.  Pour half into a glass jug and sprinkle over with the gelatin, then allow to sit for 5 minutes, then whisk in remaining mixture.

Pour into glass jars or moulds and place in the fridge to set for 2-3 hours.

Notes

This recipe makes quite thick panna cottas, you could add 1 cup of milk along with the yoghurt for a smoother, lighter panna cotta.

Resources | Kids Eat by Shanai | Fun, Easy and Mostly Healthy Food for Kids and their Families

Wild Blueberries from Frozberries
I Quit Sugar Gelatin from Nourished Life
Bamboo Plate from Bobo and Boo
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