RASP­BERRY MOUSSE

Good Health (Australia) - - Good Nutrition -

Prepa­ra­tion + cook­ing time: 25 min­utes (+ chill­ing)

2 cups vanilla-flavoured soy milk 1½ cups frozen rasp­ber­ries, mashed ¼ cup caster sugar 2 ta­ble­spoons low-joule rasp­berry jam 1 ta­ble­spoon pow­dered gela­tine 2 ta­ble­spoons just boiled wa­ter mixed fresh berries, shaved co­conut, to serve

1. In a small saucepan com­bine milk, berries, sugar and jam. Stir over low heat un­til com­bined. Bring al­most to the boil and re­move from heat. Push mix­ture through a large sieve and dis­card seeds. Set aside to cool. 2. Dis­solve gela­tine by sprin­kling over the boil­ing wa­ter in a small jug and whisk­ing vig­or­ously with a fork. Whisk into berry mix­ture. Trans­fer to a large bowl. Chill for 30 min­utes un­til edges be­gin to set. 3. Us­ing an elec­tric mixer, beat rasp­berry mix­ture for 4-5 min­utes un­til light and thick. Spoon evenly among 4 x 1-cup serv­ing glasses. Cover and chill for 30 min­utes un­til firm. Serve topped with berries and co­conut. SERVES 4

Nur­titional count per serve: en­ergy 764.4kj; to­tal fat 3.5g (sat fat 0.6g); car­bo­hy­drate 27.8g; pro­tein 7.9g; fi­bre 4.2g. #

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