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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Cut the rhubarb into small chunks and place in a microwave-proof dish. Cook on full power for 3 minutes. Stir and cook for another 1 minute – the rhubarb should be quite pulpy. Stir in 4 tablespoons sugar and set to one side. Sprinkle the gelatine over the water and leave for a few minutes. Microwave on high for 20 seconds. Stir to check that all the gelatine is dissolved – the liquid should be clear. Set to one side.
2 Mix the custard powder and remaining sugar together with a little milk to make a smooth paste. Place the remaining milk in a microwave-proof bowl and heat on high for 2 minutes. Remove from the oven and pour over the custard blend and mix together. Return the custard to the microwave-proof bowl and cook for a further 1 1/2-2 minutes, stirring every 30 seconds, until the mix is thick and creamy – this will vary on how thick you like your custard. Cool slightly.
3 Mix the rhubarb with the yoghurt, blueberries and custard. Add the gelatine and stir through the mousse. Pour into serving glasses. Chill until set. Serve with a spoonful of Greek yoghurt and a few blueberries.
Calories 127 cal
Kilojoules 530 kJ
Total fat 0.6 g
Saturated fat 0.2 g
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