|Canned blueberries||400 Gram, drained and liquid reserved|
|Caster sugar||3 Tablespoon|
|Evaporated skim milk||250 Milliliter, chilled (1 Cup)|
|Unflavored low fat yogurt||250 Gram (1 Cup)|
1.In a food processor or blender puree blueberries and sugar.
Strain and discard skins.
Dissolve gelatine in 3/4 cup (185 mL) of warmed reserved blueberry liquid.
Whip evaporated milk until thick and beat in yoghurt.
Mix in gelatine mixture and fold through blueberry puree.
2.Spoon mousse into a wet mould, or eight individual moulds, cover and chill until set.
Unmould and serve.
Serving size: Complete recipe
Calories 999 Calories from Fat 34
% Daily Value*
Total Fat 4 g6%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 67.9 mg22.6%
Sodium 601.9 mg25.1%
Total Carbohydrates 178 g59.2%
Dietary Fiber 6.1 g24.5%
Sugars 153.1 g
Protein 60 g119%
Vitamin A 20.2% Vitamin C 3.3%
Calcium 117.9% Iron 3%
*Based on a 2000 Calorie diet