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Thursday, 21 April, 2005 3:05 PM |
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| Quick
Raspberry Mousse |
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serves
6 |
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| Ingredients:
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| 200g
raspberries, fresh or defrosted |
| 1
pack raspberry jelly granules |
| 200g
vanilla flavour low-fat yoghurt |
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| Method: |
- Dissolve the jelly according to instructions then chill for 45 minutes
or until the consistency has reached that of raw egg whites.
- Add the yoghurt and beat for 2 minutes with electric beaters until
light, thick and foamy.
- Divide the raspberries between 6 dishes, reserving a few for garnish.
Spoon the mousse on top of the fruit and chill for around an hour or
until firm.
- Garnish with remaining raspberries and serve.
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