Blackcurrant Mousse
Serves 4
Core recipe
Points plan 2½ pts per serving!
12 g Sugar-free blackcurrant jelly
juice 1/2 lemon
290 g can Blackcurrants in juice
2 egg whites
150 g (5.5oz) low fat plain yogurt.
Sprinkle the sugar free jelly crystals into 200ml (7fl oz) boiling water
Stirring to dissolve.
Add the lemon juice and the juice from the can of blackcurrants. If necessary, add cold water to make the jelly up to 400ml (14fl oz).
Pour into a large bowl and chill in the fridge for 30 mins until starting to thicken.
Whisk the egg whites to the soft peak stage. Stir the yogurt into the thickening jelly then fold in the egg whites.
Ladle into 4 ramekins, cover and chill for 3 hours or until set.
To serve - spoon the blackcurrants on to the top of each mousse.
From WW book: Cook, Eat, Enjoy
12 g Sugar-free blackcurrant jelly
juice 1/2 lemon
290 g can Blackcurrants in juice
2 egg whites
150 g (5.5oz) low fat plain yogurt.
Sprinkle the sugar free jelly crystals into 200ml (7fl oz) boiling water
Stirring to dissolve.
Add the lemon juice and the juice from the can of blackcurrants. If necessary, add cold water to make the jelly up to 400ml (14fl oz).
Pour into a large bowl and chill in the fridge for 30 mins until starting to thicken.
Whisk the egg whites to the soft peak stage. Stir the yogurt into the thickening jelly then fold in the egg whites.
Ladle into 4 ramekins, cover and chill for 3 hours or until set.
To serve - spoon the blackcurrants on to the top of each mousse.
From WW book: Cook, Eat, Enjoy
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