Pacific Island Pudding – a delicious recipe with unflavored gelatin, yogurt, vanilla essence, artificial sweetener, egg whites, mango. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For Agar use only one packet.
2
Sprinkle the gelatine onto 85ml/3 fl oz hot water.
3
Stir until dissolved.
4
Stand for 4 minutes, stirring occasionally, then set aside to cool.
5
In a bowl, mix the yogurt and vanilla essence together.
6
Sweeten to taste then fold in the gelatine and stir well.
7
Whisk the egg whites until stiff and fold into the yogurt mixture using a metal spoon.
8
Pour into an 852ml/1 1/2 pint mould and chill in the refrigerator until set.
9
Peel and finely chop the mango and guava and chill until the mousse is set.
10
Turn out the mousse and cut into 4 slices.
11
Serve each portion with the tropical fruit and decorate with the seeds from the passion fruit and a small sprig of mint.
156
kcal
Calories
8
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (1 ounce) package unflavored gelatin (but only one packet) or 1 (1 ounce) package agar-agar (but only one packet), 15 ounces very low-fat plain yogurt, 2 teaspoons vanilla essence, artificial sweetener, to taste, and more.
Yes, Pacific Island Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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