Ingredients for Yoghurt And Mango Mousse
- 1 packet (approx. 7g) mango jelly crystals
- Water
- Low Fat Yogurt
- 1 banana, sliced
- Kiwi Fruit
- 6 tablespoons blueberries
- Passion Fruit Pulp
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How to Make Yoghurt And Mango Mousse
- In a small heatproof bowl, dissolve 1 packet (approx. 7g) of mango jelly crystals in 1/2 cup (125ml) of boiling water. Stir until completely dissolved.
- Refrigerate the dissolved jelly for 20 minutes, or until completely cool.
- In a separate bowl, whisk together 2 cups (500g) of Greek yoghurt and the cooled mango jelly until smooth and well combined.
- Divide the yoghurt mixture evenly among six (1-cup) serving glasses or dishes.
- Cover the glasses and refrigerate for at least 2 hours, or until the mousse is fully set.
- Before serving, top each mousse with equal portions of the following: 1/2 banana, sliced; 1/2 kiwifruit, sliced; 1 tablespoon blueberries; 1 tablespoon passionfruit pulp.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
90g
Fat
3g
Carbs
9g
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Time To Make Course Main Ingredient Cuisine Preparation South West Pacific Healthy Gelatin Desserts Fruit Australian Easy Beginner Cook Diabetic Low Fat Puddings And Mousses Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Berries Blueberries Tropical Fruit Bananas Kiwifruit 4 Hours Or Less
