Mango yoghurt mousse
Serves:
4
Time to make:
15 mins
Total cost:
$12.20 / $3.05 per serve
(at time of publication)
(at time of publication)
Health information:
High calcium
Low kilojoule
Low sodium
Gluten-free
High protein
Instructions
Instructions and steps:
Step 1 Process ricotta and sugar in food processor until smooth. Add yoghurt. Process again until smooth. Remove and set aside.
Step 2 Process 1 1/2 mangoes in food processor until smooth. Fold mango purée into ricotta mixture.
Step 3 Spoon mixture into 4 serving dishes. Sprinkle with remaining mango. Cover and chill for 1 hour before serving.
About this Recipe
Photography: Ian Wallace
First Published:
January 2010
Rating:
(1 vote)
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Full ingredient list:
- 300g low-fat ricotta cheese
- 1/4 cup icing sugar
- 3/4 cup low-fat vanilla yoghurt
- 2 mangoes, chopped (reserving 1 cheek, finely chopped)
Nutritional information (per serve)
Energy:
950kJ
Calories:
227cal
Protein:
11g
Fat:
6.8g
- saturated:
4g
Carbohydrates:
29g
- sugars:
29g
Dietary Fibre:
1.5g
Sodium:
180mg
Calcium:
280mg
Iron:
0.6mg
Nutrition information is given per serve
*NS: not specified
