Sunday, January 22, 2012
This light and refreshing dessert can be served in Orange cups or in small dishes. To serve in the Orange cups takes longer to prepare but is a spectacular dessert , with very few calories.
Inspiration for the dish was from 'a cookbook for Diabetics"
This is best made day before required. 6/8 ORANGES REQUIRED FOR THIS DISH.
ORANGES, 4 for the cups with tops sliced off, these will form lids.
Slice small disk off base, to allow cups to sit upright.
Remove the orange flesh inside each cup and place in TMX bowl , Zap to a pulp.
Push through strainer. Make up to 300mls. with extra orange juice.
Wash bowl, add ORANGE JUICE, 2 EGGS, artificial sweetener, (equivalent to 1 teaspoon of sugar)Place Butterfly in bowl and whisk at speed 4 for 20 seconds.
Add 200g. plain low fat YOGHURT, whisk at speed 3 for 10 seconds
Dissolve 2 teaspoons of GELATINE POWDER in 3 Tablespoons of HOT WATER.
Add to TMX bowl and zap to incorporate.
1 additional orange segmented and cut into cubes. Zest by hand and chop until fine. Add to bowl with orange yoghurt mix. DON'T ZAP.
Pour into Orange cups, 3/4 fill. (any remaining mix can be set in small dishes)
Squeeze juice from 1 ORANGE and make into 1 cup of liquid with water.
Dissolve 1 packet of low/no sugar ORANGE JELLY CRYSTALS in 1 cup of boiling WATER.
Add orange / water mix to jelly crystal mix. set aside to set.
When Mousse and Jelly are set, using a fork, scrape up jelly and place on top of cups.
Place lids on to serve.