Mango Yogurt Mousses Recipes
TROPICAL MANGO MOUSSE
There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Desserts Mousse Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 20.5 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 23.3 mg, Sugar 16.8 g
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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- Pour water into a small saucepan and sprinkle the gelatin over the water. Without stirring, let the gelatin soften for about 1 minute. Then heat the mixture on the stove over low heat, stirring until the gelatin is fully dissolved. (If any lumps form in the gelatin, remove those before proceeding to the next step.)
- In a blender, blend the mango puree, sugar, vanilla and softened gelatin until thoroughly mixed. Pour the mixture into a mixing bowl and add the yogurt, stirring well to blend.
- In a chilled bowl, whip the cream until stiff peaks form. Fold the whipped cream into the mango mixture stirring gently until the cream is fully incorporated into the mango mixture.
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