Mango Yogurt Mousse Recipes
YOGHURT AND MANGO MOUSSE
From The Australian Women's Weekly July issue Diabetic Special Guilt-free Sweets. Have not made this yet myself, so times are estimates. Have allowed for the 20 minutes and 2 hours setting times as part of the cooking time. Per serve:- 650kg, 6g protein, 0.5g total fat (0g saturated fat), 32g carbohydrate, 3g fibre, 120mg sodium and low GI.
Provided by ImPat
Categories Gelatin
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
- Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
- Whisk the yogurt and jelly until smooth.
- Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
- Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.
Nutrition Facts : Calories 137.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 116.9, Carbohydrate 27.9, Fiber 2.2, Sugar 22.7, Protein 5.3
MANGO YOGURT MOUSSES
Categories Milk/Cream Blender Dessert Freeze/Chill Quick & Easy Yogurt Low Sodium Wheat/Gluten-Free Mango Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.
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