Blackberry and blueberry mousse
2 hr 10 min
Low sugar jelly crystals
18 g, port wine flavour
Reduced-fat, mixed berries yoghurt
12 individual, (48g)
- Combine jelly crystals with 1 cup (250ml) boiling water in a large heatproof bowl. Stir until completely dissolved. Add 1 cup (250ml) cold water. Refrigerate for 20–30 minutes or until just beginning to set.
- Fold Nestle Diet Mixed Berry Yogurt into jelly mixture. Use an electric beater to beat egg whites in a small bowl until soft peaks form. Fold egg white into yogurt mixture and pour into six 1 cup (250ml) capacity serving glasses or dishes. Cover loosely with plastic wrap and refrigerate for 1–2 hours or until set.
- Serve topped with blueberries, along with almond bread.
Don’t wash blueberries before storing them or you’ll remove the natural ‘bloom’ that helps them stay fresh. Instead, give them a gentle rinse just before serving.