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Yoghurt and Mango Mousse

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5164.8301
Energy (kCal)62058.08
Carbohydrates (g)6961.3126
Total fats (g)1520.4117
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jelly crystal 85 g 75.65 0.0 16.83 0.425
    water 1 cup 0.0 0.0 0.0 0.0
    yogurt 400 low-fat 61740.0 6899.2 5145.0 1519.0
    banana 1 sliced 200.25 51.39 2.4525 0.7425
    kiwi fruit 1 sliced 75.65 0.0 16.83 0.425
    blueberry 1/2 cup 42.18 10.7226 0.5476 0.2442
    passion fruit pulp 1/4 cup 75.65 0.0 16.83 0.425

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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