Yoghurt and Mango Mousse
Created by ImPat on October 26, 2014
- Servings: 6
- Prep Time: 5m
- Cook Time: 0m
- Recipe #15198
Ingredients
- 85 grams jelly crystals (jello mango flavour)
- 1 cup water (boiling - 250ml)
- 400 grams low-fat yogurt
- 1 (200 gram) banana (sliced)
- 1 (85 gram) kiwi (medium fruit, sliced thinly)
- 75 grams fresh blueberries (1/2 cup)
- 60ml passion fruit pulp (1/4 cup)
How to Make
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Step 1: Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
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Step 2: Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
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Step 3: Whisk the yogurt and jelly until smooth.
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Step 4: Divide yoghurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
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Step 5: Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.
Nutritional Facts
- Serving Size: 1 (148.7 g)
- Calories 136.2
- Total Fat - 5.3 g
- Saturated Fat - 2 g
- Cholesterol - 13.9 mg
- Sodium - 98.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.7 g
- Sugars - 13.7 g
- Protein - 3.6 g
- Calcium - 84.6 mg
- Iron - 0.6 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg