Low G.I. Passionfruit Mousse

    Low G.I. Passionfruit Mousse

    9saves
    1hour15min


    1 person made this

    Something light and sweet for the diabetic in your life!

    Queensland, Australia

    Ingredients
    Serves: 4 

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

    Directions
    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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