Mango Mousse

Mango Mousse

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: ⅓ cup mousse plus fruit
  • Per serving: 97 calories; 2 g fat(2 g sat); 0 g fiber; 17 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 13 g sugars; 372 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 0 mg iron; 12 mg sodium; 79 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fruit

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