Yogurt Mango Mousse Food

MANGO YOGURT MOUSSES

Steps:

• In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.

YOGHURT AND MANGO MOUSSE

Steps:

• Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
• Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
• Whisk the yogurt and jelly until smooth.
• Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
• Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.

YOGURT MANGO MOUSSE

Steps:

• . Preheat oven to 350ºF (180ºC). 2. Cut wonton skins in half into triangles and brush with butter. Place wonton skins on a buttered baking sheet. Sprinkle with sesame seeds. Bake for 5 minutes or until crisp. 3. Mix together icing sugar and cinnamon and sift over crackers. 4. Place mango (save some for garnish) in a food processor and purée with lime rind and juice. 5. Combine yogurt cream and granulated sugar. Gently stir in the mango purée. 6. Spoon mixture into wine glasses and top with some chopped mango. Serve with 2 sesame crackers per person. 7. To make yogurt cream: Drip one large container of yogurt through cheesecloth into a bowl for about 2 hours. Discard liquid that is in the bowl and refrigerate thick yogurt cream to use in desserts instead of higher calorie mascarpone. It is also good mixed with mayonnaise to make a low-calorie spread.