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Photo of Rose-scented panna cotta with raspberries and lychees by WW

Rose-scented panna cotta with raspberries and lychees

6 - 7
PersonalPoints™ per serving
Total Time
4 hr 20 min
15 min
5 min
This fruity dessert is the perfect dinner party finale. Make it in advance then garnish with mint leaves for flavour and freshness


Oil spray

1 x 3 second spray(s)

Skim milk

1 cup(s), (250ml)


1 tbs


2 tsp, powder

99% fat-free vanilla yoghurt, sweetened

300 g

Extra light sour cream

½ cup(s), (120g) extra-light2 tsp rosewater

Fresh raspberries

125 g, (or frozen)


12 individual, (or drained canned)


  1. Lightly spray four ¾-cup (185ml) capacity metal moulds with oil. Place milk and honey in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle gelatine over milk mixture and whisk until gelatine has dissolved. Transfer to a bowl. Cool to room temperature.
  2. Add NESTLÉ DIET Vanilla Yoghurt, sour cream and rosewater to milk mixture and whisk until smooth. Pour mixture into prepared moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.
  3. Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with raspberries, lychees and mint.


Rosewater is a flavouring made from distilled rose petals and is popular in Middle Eastern cooking. It is available in the cake decorating section of most supermarkets or from delicatessens.