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Thursday, June 23, 2016

raspberry creams with mango and honey puree

How to make raspberry creams with mango and honey puree recipe - Everyone will love this lusciously creamy yet healthy dessert made with mangoes and raspberries. This is a low-fat dessert that can be whipped up in minutes.



1 cup (250 g) low-fat Greek-style yogurt or low-fat cream cheese
2 tablespoons (30 ml) confectioners’ sugar
1 large mango
1 tablespoon (15 ml) honey
1 cup (260 g) raspberries

1 Combine the yogurt and confectioners’ sugar in a bowl. Slice the mango flesh from the pit, chop the flesh into chunks and purée in a blender or food processor. Stir the honey into the mango purée.

2 Set aside eight raspberries and reserve 1 tablespoon (15 ml) of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture. Use a knife or the back of a spoon to create an even surface.

3 Spoon the mango purée over the yogurt. Top each portion with 1 teaspoon (5 ml) of the sweetened yogurt; garnish with raspberries.

+ Use a variety of fruit instead of raspberries. Try sliced strawberries, whole blueberries, pitted cherries, halved black or green grapes, kiwi fruit, pineapple chunks or sliced bananas.

+ Swap the yogurt or cream cheese for ricotta, beating it thoroughly with the confectioners’ sugar in step 1 until it is smooth and creamy.

+ Instead of mango, use peaches, nectarines or plums to make a tasty purée to complement the raspberries. Use a total of 11/3 cups (350 g) fruit for the purée.

Each serving provides
170 calories, 6 g protein, 2 g fat (1 g saturated fat), 31 g carbohydrate (27 g sugars), 4 g fiber, 97 mg sodium

Super Food
RASPBERRIES, like other berries, are rich in anthocyanins and ellagic acid, powerful antioxidants that help protect against cancer and heart disease.

raspberry creams with mango and honey puree recipe
raspberry creams with mango and honey puree
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