For an even lighter dessert, replace all or part of the reduced-fat sour cream with plain fat-free yogurt. Timing alert: The mousse needs to chill for at least 2 hours.
2 mangoes (1-1/2 pounds total), peeled and sliced (1-1/2 cups)
1/4 cup fresh lime juice
1/8 teaspoon salt
1/8 teaspoon allspice
1 envelope unflavored gelatin
1/2 cup cold water
1/4 cup honey
1/2 cup reduced-fat sour cream
1 In a food processor, puree the mangoes with the lime juice, salt, and allspice.
2 In a small bowl, sprinkle the gelatin over 1/4 cup of the water. Let the gelatin stand until softened, about 2 minutes.
3 Meanwhile, in a small saucepan, combine the honey and the remaining 1/4 cup water, and bring to a boil. Stir the softened gelatin into the honey mixture and cook, stirring, until the gelatin is dissolved, about 1 minute.
4 Add the honey-gelatin mixture to the mango puree and process until well combined. Add the sour cream and process briefly just to blend.
5 Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set. Makes 4 servings
Makes 4 servings.
Per serving: 160 calories, 3.7g total fat (2.5g saturated), 15mg cholesterol, 1g dietary fiber, 31g carbohydrate, 3g protein, 98mg sodium.