Mango yoghurt mousse
- 250g reduced-fat ricotta cheese
- ¼ cup icingfrostingX sugar
- ¾ cup low-fat vanilla yoghurt
- 425g can mangoes, drained
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.
Nutrition Info (per serve)
Total fat 5g
Saturated fat 3g
Dietary fibre 1g
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