Tropical ‘Mousse’ Pots

This is an added-fruit version of a low-calorie dessert known as ‘fluff’, popularised by Weight Watchers back in the 1960s. If buying a whole mango, make sure it’s really ripe or use fresh or frozen ready-prepared mango to make this pudding even easier.

Hands-on time 15min, plus cooling and chilling. Cooking time about 5min. Serves 6

250g ripe mango (prepared weight), about 1 large mango

135g pack pineapple jelly, separated into cubes Finely grated zest and juice 1 lime, plus extra zest, optional, to decorate 350g 0% Greek yogurt, we used Fage Total

3 ripe passion fruit

1 Whizz the mango in a bowl using a stick blender (or in a mini food processor) until smooth. Heat mango purée and jelly cubes in a small pan over low heat, stirring constantly, until melted and combined. Pour into a large bowl, stir in the lime zest and juice and set aside to cool for 30min-1hr.

2 Add the yogurt to the cooled mango-jelly mixture and whisk with a handheld electric whisk for 5-10min, until frothy and slightly increased in volume. Alternatively, do this in a stand mixer.

3 Divide mixture between 6 small glasses or 150ml jelly/pudding moulds (see GH Tip). Chill for 2hr, until set. If made in moulds, turn out. Top each pudding with the pulp and seeds of ½ a passion fruit and some pared lime zest, if using. Serve. PER SERVING 129cals, 7g protein, <1g fat

(0g saturates), 24g carbs (21g total sugars), 3g fibre