Mango Mousse - Diabetic Friendly
Source of Recipe
bigoven.com
List of Ingredients
1 env unflavored gelatin;
2 cups mango puree (2-3 mangos)
1/3 cup Splenda
1/2 teaspoon Vanilla
1 cup Plain yogurt
1 cup heavy cream - Well-chilledRecipe
In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.
In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.
In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses or molds. Chill the mousse for at least 4 hours or overnight.
Garnish the mousses with mango slices, mint leaves, or a small chocolate wafer.
Makes 6 (1/2 cup) servings, each containing an estimated:
Cals: 168, FatCals: 74, TotFat: 8g
SatFat: 5g, PolyFat: 0g, MonoFat: 2g
Chol: 30mg, Na: 40mg, K: 197mg
TotCarb: 21g, Fiber: 1g, Sugars: 11g
NetCarbs:20g, Protein: 4g
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