Easy recipe of Mousse of Yogurt Light prepared with cream, yogurt and grenetina. Rich dessert for the diet.
Learn more about Deborah Dana
Ingredients10 portions
Preparation
Hydrate the grenetine in half a cup of water and heat in the microwave for 30 seconds until it dissolves.
In a saucepan mix and dissolve the cream with 1/4 cup of non-caloric sweetener.
Let the cream cool a little and add the grenetine little by little until it integrates. Add the light yogurt and stir.
Oil a mold of thread (or individual molds) and empty the mixture. Refrigerate until set.
To prepare an accompanying sauce, liquefy the raspberries with the 5 tablespoons of sweetener and with 1/4 cup of water. Mix until a thick sauce forms and reserve.
Unmold the mousse and serve together with the raspberry sauce.
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