"I was really shocked to learn from environmental action NGO Wrap that, of the 51,000 tonnes of yoghurt that's wasted in the UK every year, half of it is in unopened pots! The reason is our old arch enemy, date labels, which can cause confusion and trick us into thinking that perfectly safe yoghurt is not OK to eat. That's one reason many supermarkets have scrapped use-by dates on the likes of yoghurt, but they still use best-before dates."
"Today's recipe is a light, gelatine-free version of panna cotta that's instead set with agar agar (a type of seaweed), which gives it a soft-set texture. It's refreshing, deliciously sour and simple to make. I use brown sugar for flavour and micronutrients, but regular sugar, honey and other sweeteners will all also work well. This vegetarian pannacotta is made with yoghurt instead of cream for a lighter, less rich and more refreshing take on the traditional Italian pudding;"
About 51,000 tonnes of yoghurt are wasted in the UK annually, with half in unopened pots due largely to confusing date labels. Some supermarkets have removed use-by dates for yoghurt but retain best-before labels. Consumers should rely on sensory checks, such as smelling, for products without use-by dates. The recipe presents a gelatine-free, vegetarian panna cotta set with agar agar, producing a soft-set texture. The dessert uses yoghurt instead of cream for a lighter, refreshing result and can accommodate brown sugar, honey, or other sweeteners. Serving suggestions include tea-soaked prunes, jam, shortbread, or toasted nuts for added crunch.
Read at www.theguardian.com
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