Mango yoghurt mousse
Time to make: 15 mins , plus 1 hr chilling
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 250g reduced-fat ricotta cheese
- 1/4 cup icingfrostingX sugar
- 3/4 cup low-fat vanilla yoghurt
- 425g can mangoes, drained
Total fat 5g
Saturated fat 3g
Dietary fibre 1g
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.