Name: Yoghurt and mango mousse
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 85 gram packet mango jelly crystals; 1 cup (250ml) boiling water; 400 gram low-fat yoghurt; 1 medium (200g) banana; 1 medium (85g) kiwifruit, sliced thinly; 1/2 cup (75g) blueberries; 1/4 cup (60ml) passionfruit pulp

Ingredients

85 gram packet mango jelly crystals

1 cup (250ml) boiling water

400 gram low-fat yoghurt

1 medium (200g) banana

1 medium (85g) kiwifruit, sliced thinly

1/2 cup (75g) blueberries

1/4 cup (60ml) passionfruit pulp

Method

1.Stir jelly crystals with the water in a small heatproof bowl until dissolved; refrigerate for about 20 minutes or until cold (do not allow to set).

2.Whisk the yoghurt and jelly until smooth. Divide yoghurt mixture among six 1-cup (250ml) serving glasses. Cover, refrigerate for about 2 hours or until set.

3.Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit.

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