Low G.I. Passionfruit Mousse

Low G.I. Passionfruit Mousse


1 person made this

Something light and sweet for the diabetic in your life!

elsieh Queensland, Australia

Serves: 4 

  • 1 packet low-joule pineapple/passionfruit jelly
  • 1 cup boiling water
  • 400g low-fat passionfruit yoghurt
  • 200ml passionfruit pulp

Preparation:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour15min 

  1. Put the jelly crystals into a bowl, add the boiling water and stir until the jelly crystals have dissolved. Pour into a shallow metal container and refrigerate until the jelly starts to set around the edges.
  2. Transfer the jelly to a bowl, add the yoghurt and 175ml of the passionfruit pulp and beat for 5 minutes or until creamy.
  3. Spoon the mousse into 4 x 1 cup capacity ramekins, cover with plastic wrap and chill until set. Serve with the remaining passionfruit pulp.

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