Summer Fruit Mousse Recipe
Servings: 8
Ingredients
- 52 gm Sachet of virtually sugar-free strawberry (2oz) dessert whip
- 300 ml Skimmed lowfat milk, (1/2 pint)
- 250 gm Fresh raspberries, (8oz)
- 1 x 150 gram car diet yogurt eg fruits of the, (5z) forest or possibly strawberry
- Â Â Granulated artificial sweetener, to taste
- 11 gm Sachet of gelatine, (0.4oz)
- 3 Tbsp. Water
Directions
- Lightly grease a 1-litre (1 3/4 pint mould).
- Make up the dessert whip as directed on the packet, using the skimmed lowfat milk.
- Reserving a few for decoration, place the remaining raspberries in a blender or possibly food processor and blend till pureed. Pass through a sieve to remove the seeds.
- Stir 2 Tbsp. of the puree into the whip mix with the yogurt and mix well. Sweeten the remaining puree to taste and reserve.
- Sprinkle the gelatine over the water in a small bowl and leave to soak for 5 min. Place the bowl over a pan of simmering water and stir till the gelatine is dissolved. Allow to cold slightly.
- Stir the gelatine into the yogurt mix. Add in sweetener if necessary. Pour into the mould and level the surface. Refrigeratefor 2 hrs or possibly till set.
- Dip the mould into warm water (or possibly hand-warm water if using a glass mould) and leave for about 30 seconds.
- Wipe the outside of the mould with a clean tea towel and place a serving plate on top of the mould.
- Holding the plate onto the mould, turn upside down and carefully lift the mould off the mousse. Serve with the remaining raspberry puree poured over, decorated with the reserved raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 46 | |
| Calories from Fat 9 | 20% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 119mg | 5% |
| Potassium 75mg | 2% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.64g | 2% |
| Protein 4.6g | 7% |
