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yoghurt and mango mousse

www.womensweeklyfood.com.au

Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Ingredients

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85 gram packet mango jelly crystals1 cup (250 milliliters) boiling water400 gram low-fat yoghurt1 medium (200 grams) banana1 medium (85 grams) kiwifruit, sliced thinly1/2 cup (75 grams) blueberries1/4 cup (60 milliliters) passionfruit pulp

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Instructions

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Step 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).

Step 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.

Step 3

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