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Peach and Nectarine Mousse

Serves 6

Ingredients

300g each peaches and nectarines
3/4 cup SPLENDA® Low Calorie Sweetener Granular
2 tablespoons gelatine
2 tablespoons orange juice
300g low fat plain yoghurt
3 egg whites

1. Stone and dice peaches and nectarines. Blend with SPLENDA® into puree.
2. Stir gelatin into orange juice.
3. Place over a saucepan of simmering water and stir until dissolved, then cool. Add to fruit and puree.
4. Beat egg whites until stiff. Gently fold yoghurt and egg whites into puree.
5. Spoon into 6 serving glasses and refrigerate for at least 1 hour before serving.

This recipe, when compared a with a traditional recipe has a 73% reduction in kilojoules, a 64% reduction in carbohydrate and a 72% reduction in sugars.

RECIPE TIPS

• Any berry, fruit puree or fruit juice can be used for this recipe.
• The mixtures must be very gently folded together or a loss of volume will occur. The best implement for this job is a wire whisk. Alternately, use a large metal spoon.
• The gelatin needs to be cooled or it will "rope" and cause gelatinous threads throughout the mousse. To cool it quickly, add a little of the puree mixture to it before adding it back to the puree.
• This recipe can be made a day in advance.