Yoghurt And Mango Mousse

1. Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.

2. Refrigerate for about 20 minutes or until cold (DO NOT allow to set).

3. Whisk the yogurt and jelly until smooth.

4. Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.

5. Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.

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Nutrient	Quantity
Total fats	1520.4117 g
Protein	5164.8301 g
Carbohydrates	6961.3126 g
Energy	62058.08 kCal
Fatty acids, total saturated 18:3 undifferentiated	12.8581 g
Water	83903.1405 g
Aspartic acid	408.0012 g
Calcium, Ca	179479.69 mg
Lutein + zeaxanthin	108.7 g
Fiber, total dietary	7.626 g
Carotene, beta	2042.18 g
Niacin	114.4605 mg
Vitamin A, RAE	13754.47 g
Arginine	154.9776 g
Riboflavin	210.042 mg
Tocopherol, beta	0.0074 mg
Glutamic acid	1007.8493 g
Sodium, Na	68665.53 mg
Fatty acids, total saturated 16:1 undifferentiated	33.3567 g
Total lipid (fat)	1520.4117 g
Manganese, Mn	4.7761 mg
Fructose	14.5903 g
Proline	609.6437 g
Fatty acids, total saturated 16:0	413.8786 g
Fatty acids, total saturated 8:0	19.6 g
Sucrose	5.4589 g
Choline, total	14977.74 mg
Sugars, total	6934.0879 g
Serine	318.6063 g
Fatty acids, total saturated 10:0	43.1223 g
Fatty acids, total saturated 18:0	148.0247 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	48.9863 mg
Selenium, Se	3250.604 g
Ash	1071.4085 g
Vitamin D	980 IU
Fatty acids, total saturated 18:1 undifferentiated	347.0663 g
Pantothenic acid	580.0233 mg
Phenylalanine	280.4094 g
Copper, Cu	13.1868 mg
Betaine	882.373 mg
Thiamin	43.3191 mg
Retinol	13745.5 g
Methionine	151.9269 g
Iron, Fe	80.3822 mg
Carbohydrate, by difference	6961.3126 g
Phosphorus, P	141331.38 mg
Folate, total	10842.19 g
Tocopherol, gamma	0.3114 mg
Fatty acids, total saturated 4:0	45.08 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Alanine	220.6129 g
Cholesterol	5922.5 mg
Valine	425.4487 g
Fatty acids, total saturated 18:2 undifferentiated	30.5766 g
Glycine	124.5684 g
Carotene, alpha	56.25 g
Glucose (dextrose)	14.8162 g
Fatty acids, total saturated 14:0	159.7462 g
Zinc, Zn	873.5059 mg
Isoleucine	280.36 g
Maltose	0.0225 g
Tocopherol, delta	0.0447 mg
Fatty acids, total saturated 12:0	51.9445 g
Fatty acids, total polyunsaturated	43.5367 g
Tocotrienol, gamma	0.0518 mg
Leucine	518.6056 g
Tocotrienol, alpha	0.135 mg
Vitamin A, IU	50248.96 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	10842.19 g
Tryptophan	29.4225 g
Vitamin C, total ascorbic acid	810.753 mg
Phytosterols	36 mg
Fatty acids, total saturated 6:0	31.36 g
Starch	12.1272 g
Tyrosine	259.727 g
Vitamin B-12	549.65 g
Vitamin K (phylloquinone)	211.492 g
Fatty acids, total saturated	980.3807 g
Histidine	127.5813 g
Fatty acids, total monounsaturated	417.6616 g
Threonine	211.7578 g
Folate, food	10842.19 g
Vitamin E (alpha-tocopherol)	30.4718 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	16746.93 mg
Lysine	461.7021 g
Potassium, K	230377.98 mg
Cystine	47.0662 g
Fluoride, F	11764.95 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	400	61740	6899.2	1519
Banana	1	200.25	51.39	0.7425
Kiwi fruit	1	75.65	0	0.425
Water	1 cup	0	0	0
blueberry	0.5 cup	42.18	10.7226	0.2442
passion fruit pulp	0.25 cup	75.65	0	0.425
jelly crystal	85 g	75.65	0	0.425