Peach and Nectarine Mousse
Peach and Nectarine Mousse
Serves: Serves 6
Ingredients
- 300g each peaches and nectarines
- 3/4 cup SPLENDA® Low Calorie Sweetener Granular
- 2 tablespoons gelatine
- 2 tablespoons orange juice
- 300g low fat plain yoghurt
- 3 egg whites
Method
Stone and dice peaches and nectarines. Blend with SPLENDA® into puree.
Stir gelatin into orange juice.
Place over a saucepan of simmering water and stir until dissolved, then cool. Add to fruit and puree.
Beat egg whites until stiff. Gently fold yoghurt and egg whites into puree.
Spoon into 6 serving glasses and refrigerate for at least 1 hour before serving.
Notes
This recipe, when compared with a traditional recipe has a 73% reduction in kilojoules, a 64% reduction in carbohydrate and a 72% reduction in sugars.
Tips
Any berry, fruit puree or fruit juice can be used for this recipe.
The mixtures must be very gently folded together or a loss of volume will occur. The best implement for this job is a wire whisk. Alternately, use a large metal spoon.
The gelatin needs to be cooled or it will "rope" and cause gelatinous threads throughout the mousse. To cool it quickly, add a little of the puree mixture to it before adding it back to the puree.
This recipe can be made a day in advance.
Nutritional Information
Per serve
| Protein | 9 | g |
| Fat | 0 | g (sat fat 0g) |
| Carbohydrate | 13 | g |
| Fibre | 1 | g |
| Energy | 401 | kj |
| Sodium | 80 | mg |
| Sugars | 10 | g |
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