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Light Coconut Cheesecake Mousse

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Serves 12

Light as a cloud and creamily coconutty, this cheesecake mousse is a beautiful way to finish a meal.
Per serve: 391.4kj (93.2cals); 1.5g total fat (1g saturated fat); 0.03g fibre


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You’ll need

375mls Light Coconut Evaporated Milk, chilled*
2-3 tsp lime zest (1 lime)
1/2 cup caster sugar
250g extra light cream cheese
1 tbsp powdered gelatine dissolved in 1/4 cup boiling water

*Milk needs to be really cold, so pop the can in the fridge the day before (better still, always keep a can in the fridge and it’ll be waiting for you every time you need a cheesecake fix).

Let’s go

Using an electric mixer, beat chilled evaporated milk until light and frothy (2-3 minutes). Add sugar, cream cheese and lime zest and continue to beat until thick and creamy (a further 2 minutes). Add cooled gelatine and continue to beat for 2 minutes.

Pour into individual glasses (about 3/4 cup capacity) and refrigerate for 1 hour until set.

Why it’s good for you
Everyone needs dessert every now and then don’t you think? And what could be better than a lovely light cheesecake flavoured mousse? This beautiful mousse is as light as a feather but actually quite rich. I’ve made small servings (about ¾ cup) but feel free to make bigger ones if you’ve got sweet tooths coming for dinner.
Per serve: 391.4kj (93.2cals); 1.5g total fat (1g saturated fat); 0.03g fibre

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