This light, low fat mousse looks very impressive but is really very easy to make, especially with a food processor.
ingredients
serves 6
2 ripe bananas
1 cup cottage cheese
15 ounce can pineapple chunks or pieces in juice
1 tbsp (1 sachet) powdered gelatine
2 egg whites
method
1. Tie a double band of non-stick baking paper around a 2 1/2 cup souffle dish, to come 2 inch above the rim.
2. Peel and chop one banana and place it in a food processor or blender with the cottage cheese. Process until smooth.
3. Drain the pineapple, reserving the juice, and reserve a few pieces or chunks for decoration. Add the rest to the banana mixture and process for a few seconds until finely chopped. Transfer the mixture to a large bowl.
4. Dissolve the gelatine in 4 tbsp of the reserved pineapple juice. Stir the gelatine quickly into the fruit mixture with a spoon.
5. In a separate bowl, quickly whisk the egg whites until they hold soft peaks, then fold them lightly and evenly into the fruit mixture. Tip the mousse into the prepared dish, smooth the surface and chill until set.
6. When the mousse is set, carefully remove the paper collar. Decorate the mousse with the reserved banana and pineapple.
more information
For a simpler way of serving, use a 4 cup serving dish, but do not tie a collar around the edge.
