vrijdag 22 november 2013

Frozen Mango Mousse

•1 large extra-ripe mango
•1 ½ cups skim milk, divided
•2 Tbsp splenda no-calorie sweetener
•juice of 1 lime

Peel mango and cut into 1-inch pieces. Arrange on baking sheet so no pieces touch. Meanwhile, pour 1 1/4 cups milk into shallow pan. Freeze milk and mango overnight. When ready to serve, break frozen milk into chunks and spoon into food processor or blender. Add remaining milk, splenda, lime juice, and mango, and blend well until smooth, stopping periodically to scrape sides of processor as needed. Spoon into clear ramekins or goblets and serve immediately.

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