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"Mango Mousse"
by:  Claude Gamache

Tips: Mangos provide soluble fiber.
To make fruit parfaits, use tall parfait glasses. Layer in a half-serving of mousse, followed by a half-serving of berries. Repeat layers.
Serve in stemmed glasses for a buffet table.

• Food processor

1 bag (20 oz/600 g) frozen mango chunks, thawed and drained 1
1⁄2 cup low-fat vanilla-flavored yogurt 125 mL
1 cup sliced strawberries 250 mL
1 cup blueberries 250 mL

1. In food processor, purée mango and yogurt for 1 minute or until smooth.
2. Divide mousse among serving bowls. Top with strawberries and blueberries and serve immediately, or cover and refrigerate for up to 12 hours, then top with berries before serving.

Makes 6 to 8 servings

Nutrients
PER SERVING
Calories 80
Fat 1 g
Carbohydrate 19 g
Fiber 2 g
Protein 1 g

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