TANGY PASSION FRUIT MOUSSE

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.