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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Process ricotta and icing sugar in a food processor until smooth. Add yoghurt. Process again until smooth. Remove and set aside.
2 Set 2 pieces mango aside and process the remaining mangoes in a food processor until smooth. Fold mango purée into ricotta mixture.
3 Spoon mixture into 4 serving dishes. Sprinkle with chopped, reserved mango. Cover and chill for 1 hour before serving.
Calories 172 cal
Kilojoules 720 kJ
Total fat 5 g
Saturated fat 3 g
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