1 tbsp
gelatine
¼ cup
hot water
375mL
CARNATION Light & Creamy Evaporated Milk, chilled
½ cup
caster sugar
2½
tbsp lemon juice
½ cup
reduced fat natural yogurt
½ cup
passionfruit pulp
1.
Dissolve gelatine in hot water, cool.
2.
Beat CARNATION Light & Creamy Evaporated Milk with sugar and
lemon juice until light and fluffy.
3.
Beat in gelatine with yogurt and passionfruit pulp.
4.
Spoon mousse into individual serving dishes, refrigerate until set.
If desired, decorate with fresh fruit.
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