Frozen yogurt tubes transform into creamy panna cotta in under thirty minutes, no special equipment needed. The strawberry banana and melonberry flavours meld into something more sophisticated than their source, and a little tang from the yogurt keeps it from cloying. Serve cold with whatever fruit you have to brighten it.

Serves 2. 30 minutes, 8 at the stove.

About 210 calories a serving, 9 g protein, 27 g carbohydrate, 8 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat three tablespoons of water in a small pot over low heat until steaming, about two minutes. Sprinkle one packet of gelatin over the water and let it sit for one minute to bloom, then stir gently until the gelatin dissolves completely, about one minute more.
2. Squeeze three strawberry banana yogurt tubes and two melonberry tubes into a bowl; add two tablespoons of sugar and a pinch of salt, then whisk until smooth. Slowly whisk the warm gelatin mixture into the yogurt until fully combined and no streaks remain.
3. Pour the mixture into two serving glasses or bowls and refrigerate for twenty minutes until set but still slightly soft in the centre. The panna cotta should hold its shape but feel delicate when you touch it.20 min

Note Swap the tubes for plain or other flavours if you like; add a tablespoon of honey or jam to deepen flavour. Keep covered in the fridge for up to two days. Serve with fresh berries, granola, or crushed cookies on top, or a drizzle of honey.