Mango Mousse
(makes 4 servings)
| 1 | large ripe mango, about 12 ounces (360 g) |
| 1 | tablespoon (15 ml) water |
| 1 | teaspoon (5 ml) cornstarch mixed with 2 tablespoons (30 ml) fresh orange juice |
| 1 | cup (64 g) reduced-fat frozen nondairy whipped topping, thawed |
| 4 | sprigs fresh mint, for garnish (optional) |
- Peel mango, cutting the flesh away from the seed. Coarsely chop the flesh and put in a saucepan with water and honey. Bring to a simmer over medium heat, stirring constantly.
- Stir in cornstarch and orange juice mixture. Continue to cook, stirring, for 1 minute more. Remove from heat, cover, and refrigerate for at least 1 hour, stirring once.
- Just before serving, put mango in the workbowl of a food processor or blender. Add whipped topping and process until smooth. Pile into dessert dishes and garnish with a sprig of mint (if using)
| Per serving: | 85 calories (23% calories from fat), trace protein, 2 g total fat (2.0 g saturated fat), 16 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (fruit), 1/2 fat |
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