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.
- 1/2 cup light ricotta
- 1 small tub (150g) vanilla yoghurt, low fat
- 200g frozen mango
- Weigh your frozen mango and set aside to defrost a little, about 15 mins.
- Place in food processor the yoghurt, ricotta and mango and process until well combined.
- Pour into serving dishes and chill for 30 mins in the fridge or until ready to serve.
|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|