Mango Yoghurt Mousse
CAL P/SERVE
182
kJ P/SERVE
761
FAT P/SERVE
3.4g
SODIUM P/SERVE
161g
The mousse consistency in this recipe is achieved by using low fat ricotta cheese, which combined with low fat vanilla yoghurt and fresh mangos makes for a dessert you might not be able to resist.
We have used frozen mango for convience. Frozen mango is available now in the majority of supermarkets with the frozen berries.
Ingredients
- 1/2 cup light ricotta
- 1 small tub (150g) vanilla yoghurt, low fat
- 200g frozen mango
Method
- Weigh your frozen mango and set aside to defrost a little, about 15 mins.
- Place in food processor the yoghurt, ricotta and mango and process until well combined.
- Pour into serving dishes and chill for 30 mins in the fridge or until ready to serve.
Nutrition Table
Servings: 2
Serving size:238g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 761 kJ | 320 kJ |
| 182 Cal | 76 Cal | |
| Protein | 9.5 g | 4 g |
| Fat, total | 3.4 g | 1.4 g |
| - Saturated | 2.5 g | 1 g |
| Carbohydrate | 31.1 g | 13.1 g |
| - Sugars | 28.8 g | 12.1 g |
| Sodium | 161 mg | 68 mg |
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