Mango Yoghurt Mousse

Mango Yoghurt Mousse

Yoghurt is a great ingredient to incorporate into healthy desserts and it works particularly well in this Mango Yoghurt Mousse recipe.

CAL P/SERVE
182
kJ P/SERVE
761
FAT P/SERVE
3.4g
CARBS P/SERVE
31.1g
PROTEIN P/SERVE
9.5g
SUGAR P/SERVE
28.8g
SODIUM P/SERVE
161g
FAT
%
1.4%
ENERGY RDI%
8.7%

The mousse consistency in this recipe is achieved by using low fat ricotta cheese, which combined with low fat vanilla yoghurt and fresh mangos makes for a dessert you might not be able to resist.

We have used frozen mango for convience. Frozen mango is available now in the majority of supermarkets with the frozen berries.

Ingredients

  • 1/2 cup light ricotta
  • 1 small tub (150g) vanilla yoghurt, low fat
  • 200g frozen mango

Method

  1. Weigh your frozen mango and set aside to defrost a little, about 15 mins.
  2. Place in food processor the yoghurt, ricotta and mango and process until well combined.
  3. Pour into serving dishes and chill for 30 mins in the fridge or until ready to serve.

Nutrition Table

Servings: 2 Serving size:238g
Average Serve Average 100g
Energy 761 kJ 320 kJ
  182 Cal 76 Cal
Protein 9.5 g 4 g
Fat, total 3.4 g 1.4 g
- Saturated 2.5 g 1 g
Carbohydrate 31.1 g 13.1 g
- Sugars 28.8 g 12.1 g
Sodium 161 mg 68 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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