Tropical Foamy Yogurt Ring -

Tropical Foamy Yogurt Ring

An impressive, light and colourful tropical dessert with a truly fruity flavour.

Ingredients

For the yogurt ring

175ml/6fl oz/¾ cup tropical fruit juice
15ml/1 tbsp/1 sachet powdered gelatine
3 egg whites
150g/5oz low fat natural yogurt
Finely grated rind of 1 lime

For the filling

1 mango
2 kiwi fruit
10-12 physalis (cape gooseberries)
Juice of 1 lime

Details

Serves: 6

Method

Place the tropical fruit juice in a small pan and sprinkle the powdered gelatine over. Heat gently until the gelatine has dissolved.

Whisk the egg whites in a clean, dry bowl until they hold soft peaks. Continue whisking hard, while gradual­ly adding the yogurt and lime rind.

Continue whisking hard and pour in the hot gelatine and the egg white and yogurt mixture in a steady stream, until everything is smooth and evenly mixed.

Quickly pour the mixture into a 1.5 litre/2½ pint/6¼ cup ring mould. Chill the mould in the fridge until set. The mixture will separate into two layers.

Halve, stone, peel and dice the mango. Peel and slice the kiwi fruit. Remove the outer leaves from the physalis and cut in half. Toss all the fruits together and stir in the lime juice.

Run a knife around the edge of the ring to loosen the mixture. Dip the tin quickly into cold water and then turn the chilled yogurt mould out on to a serving plate. Spoon all the prepared fruit into the centre of the ring and serve immediately.

COOK'S TIP:- Any mixture of fruit works in this recipe, depending on the season. In summer try using apple juice in the ring mixture and fill it with luscious, red summer fruits.

NUTRITION NOTES Per portion:- Energy 83.5Kcals/355kj, Fat 0.67g, Saturated Fat 0.27g, Cholesterol 2.16mg, Fibre 1.77g

Related food category:

• Dessert