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Blackcurrant Mousse

Tried these the other night, they are delicious!!

Blackcurrant Mousse
12g sachet blackcurrant suger free jelly
juice 1/2 lemon
290g can of blackcurrants in juice
2 egg whites
150g low fat plain yoghurt

  • Sprinkle the sugar free jelly crystals into 200ml boiling water, stirring to disolve
  • add the lemon juice and the juice from the can of blackcurrants. If necessary add cold water to make the jelly up to 400ml. 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 yoghurt inot 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 top of each mousse.
serves 4
1/2 point per serving
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