A light, tropical flavored, diabetic-friendly dessert.
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
For a fully vegetarian version use non-animal based "thickener" such as Agar-Agar. I topped my version with a bit of mango coulis and a bit of "drizzled shocolate".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 | ||
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Calories: 183 | ||
Calories from Fat: 71 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 25.9mg | 1 % | |
Potassium 198.4mg | 5 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 26.3g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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