Tangy Passionfruit Mousse

A Delicious desert for the summer months.



1 tblsp Gelatine

¼ cup hot water

375 ml can Carnation light & creamy Evaporated milk, chilled.

½ cup caster sugar

2 1/s tblsp lemon juice

½ cup natural yoghurt

½ cup Passionfruit pulp




Dissolve gelatine in hot water and leave to cool.

Beat Carnation light & creamy evaporated milk with sugar and lemon juice until light and fluffy

Beat in gelatine with yoghurt and Passionfruit pulp

Spoon mousse into individual serving dishes, refrigerate until set.

Decorate with fresh fruit if desired.


Serves 6

Preparation time 15 minutes. Allow time to set.