Yoghurt And Mango Mousse

7 ingredients
5 steps

Ingredients

  • 85 g jelly crystals (jello mango flavour)
  • 1 cup water (boiling - 250ml)
  • 400 g low-fat yogurt
  • 1 banana (medium - 200 grams, sliced)
  • 1 kiwi fruit (medium - 85 grams, sliced thinly)
  • 1/2 cup blueberries (75 grams)
  • 1/4 cup passion fruit pulp (60ml)

Directions

  1. 1
    Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
  2. 2
    Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
  3. 3
    Whisk the yogurt and jelly until smooth.
  4. 4
    Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
  5. 5
    Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.

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