1 cup plus 1 tbsp low-fat milk
1 1/2 tsp unflavoured gelatin
1/2 tsp vanilla extract
1/8 tsp sea salt
1 cup plain non-fat yoghurt, preferably Greek style
3 tsp Manuka honey
1 handful strawberries, halved or quartered
1 tbsp chopped fresh mint leaves
Place 1 tablespoon milk in small bowl. Sprinkle gelatin over mil. Let stand until gelatin softens, about 10min. Place remaining 1 cup milk, vanilla extract and salt in small saucepan. Bring to simmer. Remove pan from the heat; add gelatin mixture and stir until dissolved.
Place yoghurt in medium bowl; whisk until smooth. Gradually whisk milk mixture into yoghurt. Add 3 tsp honey. Pour mixture into four 1/2 to 2/3 cup ramekins or custard cups. refrigerate until set, about 4 hours.
Run small, sharp knife around edges of panna cotta to loosen. Invert onto dessert plates. Decorate with strawberries, passionfruit and mint leaves. Enjoy!