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Name: Summer Fruit Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Granulated artificial; 3 tb Water; 11 g Sachet of gelatine; (0.4oz); ; forest or strawberry; 1 150 gram car diet yogurt eg; 52 g Sachet of virtually; 250 g Fresh raspberries; (8oz); ; dessert whip; 300 ml Skimmed milk; (1/2 pint)

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INGREDIENTS

Granulated artificial
3 tb Water
11 g Sachet of gelatine; (0.4oz)
; forest or strawberry
1 150 gram car diet yogurt eg
52 g Sachet of virtually
250 g Fresh raspberries; (8oz)
; dessert whip
300 ml Skimmed milk; (1/2 pint)

Servings

INSTRUCTIONS

Lightly grease a 1-litre (1 3/4 pint mould). Make up the dessert whip as directed on the packet, using the skimmed milk. Reserving a few for decoration, place the remaining raspberries in a blender or food processor and blend until pureed. Pass through a sieve to remove the seeds. Stir 2 tablespoons of the puree into the whip mixture with the yogurt and mix well. Sweeten the remaining puree to taste and reserve. Sprinkle the gelatine over the water in a small bowl and leave to soak for 5 minutes. Place the bowl over a pan of simmering water and stir until the gelatine is dissolved. Allow to cool slightly. Stir the gelatine into the yogurt mixture. Add sweetener if necessary. Pour into the mould and level the surface. Chill for 2 hours or until set. Dip the mould into hot water (or hand-hot water if using a glass mould) and leave for about 30 seconds. Wipe the outside of the mould with a clean tea towel and place a serving plate on top of the mould. Holding the plate onto the mould, turn upside down and carefully lift the mould off the mousse. Serve with the remaining raspberry puree poured over, decorated with the reserved raspberries.

NOTES

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Summer Fruit Mousse

Granulated artificial
3 tb Water
11 g Sachet of gelatine; (0.4oz)
 ; forest or strawberry
1 150 gram car diet yogurt eg
52 g Sachet of virtually
250 g Fresh raspberries; (8oz)
 ; dessert whip
300 ml Skimmed milk; (1/2 pint)

Lightly grease a 1-litre (1 3/4 pint mould).    Make up the dessert whip as directed on the packet, using the skimmed milk.    Reserving a few for decoration, place the remaining raspberries in a  blender or food processor and blend until pureed. Pass through a sieve to  remove the seeds.    Stir 2 tablespoons of the puree into the whip mixture with the yogurt and  mix well. Sweeten the remaining puree to taste and reserve.    Sprinkle the gelatine over the water in a small bowl and leave to soak for  5 minutes. Place the bowl over a pan of simmering water and stir until the  gelatine is dissolved. Allow to cool slightly.    Stir the gelatine into the yogurt mixture. Add sweetener if necessary. Pour  into the mould and level the surface. Chill for 2 hours or until set.    Dip the mould into hot water (or hand-hot water if using a glass mould) and  leave for about 30 seconds.    Wipe the outside of the mould with a clean tea towel and place a serving  plate on top of the mould.    Holding the plate onto the mould, turn upside down and carefully lift the  mould off the mousse. Serve with the remaining raspberry puree poured over,  decorated with the reserved raspberries.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 8 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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