Mango Mousse with Raspberry Speckles

Makes 4 servings

Per Serving

Fat: 0.6 g

Protein: 3 g

Carbohydrates: 43 g

Ingredients

¾ cup nonfat milk, divided

1 packet (2 teaspoons) gelatin

1 (12-ounce) mango, peeled, cut into chunks, or 1 ½ cups frozen mango, thawed

½ cup fat-free sour cream

1/3 cup sugar

1 teaspoon rum extract

1 (6-ounce) container fresh, raspberries, washed and drained

Instructions

In a small saucepan, add ¼ cup of the milk and sprinkle the gelatin over. Let stand for 5 minutes. Cook and stir over medium-low heat until the gelatin dissolves, about 5 minutes (do not boil). Remove from the heat and let cool while preparing the mango puree.

In a blender, combine the mango, sour cream, sugar, rum extract, and remaining milk. Blend on high speed until smooth. Add the gelatin mixture and blend again. Pour into four 6-ounce custard cups. Divide the berries among the cups. Cover with plastic and chill until firm, about 1 hour or overnight.