Rosewater Berry Mousse
A beautiful berry-licious dessert
1 1/2 tsp powdered gelatine
1 1/2 tbs water
1 1/2 tbs caster sugar
1 cup low-fat milk
1 tsp vanilla extract
1 1/2 cups low-fat vanilla yoghurt
250 g strawberries, hulled and sliced
1 1/2 cups frozen mixed berries
1/2 tbs icing sugar
1 1/2 tsp rosewater essence
Sprinkle gelatine over water in a cup and set aside. Place milk, sugar and vanilla into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly then add yoghurt and mix well until smooth. Use a stick mixer or blender to process yoghurt mixture until light and fluffy, about 1 minute. Divide mixture among four 250ml (1-cup) capacity serving glasses or bowls. Cover each with plastic wrap and refrigerate for 4 hours or overnight until set. To prepare berries, combine strawberries, berries, icing sugar and rosewater. Just prior to serving, decoratively pile berries on top of each mousse.
Mousse can be made up to 2 days in advance.
Berries can be prepared up to 4 hours in advance.
Nutritional Information (per serve)
|Total Fat (g)||1.9|
|Saturated Fat (g)||1.1|
|Dietary Fibre (g)||2.3|
Recipe kindly provided by LiveLighter © State of Western Australia 2015, reproduced with permission. For more healthy recipes and tips visit www.livelighter.com.au
Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on Sanitarium do not necessarily reflect the views of Diabetes NSW.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.