Yield: 8 servings
|52 grams||Sachet of virtually sugar-free strawberry; (2oz)|
|\N \N||; dessert whip|
|300 millilitres||Skimmed milk; (1/2 pint)|
|250 grams||Fresh raspberries; (8oz)|
|1 \N||150 gram car diet yogurt eg fruits of the; (5oz)|
|\N \N||; forest or strawberry|
|\N \N||Granulated artificial sweetener; to taste|
|11 grams||Sachet of gelatine; (0.4oz)|
Lightly grease a 1-litre (1¾ pint mould).
Make up the dessert whip as directed on the packet, using the skimmed milk.
Reserving a few for decoration, place the remaining raspberries in a blender or food processor and blend until pureed. Pass through a sieve to remove the seeds.
Stir 2 tablespoons of the puree into the whip mixture with the yogurt and mix well. Sweeten the remaining puree to taste and reserve.
Sprinkle the gelatine over the water in a small bowl and leave to soak for 5 minutes. Place the bowl over a pan of simmering water and stir until the gelatine is dissolved. Allow to cool slightly.
Stir the gelatine into the yogurt mixture. Add sweetener if necessary. Pour into the mould and level the surface. Chill for 2 hours or until set.
Dip the mould into hot water (or hand-hot water if using a glass mould) and leave for about 30 seconds.
Wipe the outside of the mould with a clean tea towel and place a serving plate on top of the mould.
Holding the plate onto the mould, turn upside down and carefully lift the mould off the mousse. Serve with the remaining raspberry puree poured over, decorated with the reserved raspberries.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.