Mango Yogurt Delight
This dessert uses fruit as the main ingredient. To make it more appealing, four kinds of fruit are used and presented in three different states, i.e. whole fruit, mousse and froth.
Ingredients (Serve 25 if using 40ml glasses):
| Gelatin | 2 1/2 gm |
| Strawberries | 2/3 cup |
| Blueberries | 2/3 cup |
| Orange Liqueur | 1 tablespoon |
| Mango | 1 piece |
| 0% Fat Greek Yoghurt | 1 1/4 cup |
| Fresh Orange Juice | 1/2 cup |
Cooking Method:
| 1. | Soak gelatin in ice water until soft. Set aside. |
| 2. | Rinse the strawberries and blueberries. Drain. |
| 3. | Dice the strawberries. Combine with blueberries and orange liqueur. Fill a small glass 1/3 full with the berries. |
| 4. | To make yoghurt mousse, skin and stone the mango. Blend its flesh to puree. Mix with the yoghurt. Pour the mousse over the berries. |
| 5. | Heat 1/3 of the orange juice until hot. Add the soaked gelatin and stir to combine well. Transfer to a stainless-stain glass. |
| 6. | Cool the glass in an ice water bath. Pour the remaining orange juice into. Use a mini frother to make froth. Transfer the froth to the top of the yoghurt mousse when set. Done. |
Per Serving:
| Energy | 18 Kcal |
| Carbohydrate | 4 gm |
| Protein | 1 gm |
| Fat | 0.1 gm |
| Sugar | 3 gm |
| Sodium | 10 mg |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr Tony WONG
