Free Medical Articles

Ingredients
Ingredients: 400 g canned blueberries, drained and liquid reserved 3 tablespoons caster sugar 2 tablespoons gelatine 1 cup (250 ml) evaporated skim milk, chilled 1 cup (250 g) low fat unflavoured Yoghurt

Instructions
This pretty dessert is the perfect way to finish any dinner party. When fresh blueberries are in season they are the ideal garnish. Mixing procedure: 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. 657 kilo joules (154 calories) per serve Low Fat 0.5 g Low Cholesterol 4 mg Mediu Fibre 2.2 g Low Sodium 116 mg