Sit back and enjoy a serving of this fruity, tropical-inspired dessert. With only 97 calories, 17 grams of carbs and 2 grams of fat per serving, this double-mango mousse will fit deliciously into most diabetic meal plans.
Nutrition per serving may change if servings are adjusted.
2 cups mango nectar
1 envelope unflavored gelatin
2 teaspoons lime juice
5 drops yellow food coloring
1 drop red food coloring
½ (8 ounce) container frozen light whipped dessert topping, thawed
1 ripe mango
Fresh mint leaves (optional)
In a medium saucepan, combine mango nectar and unflavored gelatin; let stand 3 minutes to soften. Cook and stir over low heat until gelatin is dissolved. Remove from heat.
Stir in lime juice and food coloring. Cover and chill about 2 hours or until mixture mounds, stirring occasionally. Lightly whisk in whipped topping until smooth.
Spoon mango mixture into eight dessert dishes or parfait glasses. Cover and chill about 2 hours or until set. Seed, peel and cut mango into thin strips; arrange mango strips atop mango mixture. If desired, garnish with mint leaves.