Rosewater Berry Mousse
Prep: 15 mins
Cook: 10 mins
Serves: 4
This light dessert is a breeze to prepare and a joy to eat.


  • 1 1/2 tsp powdered gelatine
  • 1 1/2 tbs water
  • 1 1/2 tbs caster sugar
  • 1 cup reduced-fat milk
  • 1 tsp vanilla extract
  • 1 1/2 cups low-fat vanilla yoghurt
  • 250 g strawberries, hulled and sliced
  • 1 1/2 cups frozen mixed berries
  • 1/2 tbs icing sugar
  • 1 1/2 tsp rosewater essence


Sprinkle gelatine over water in a cup and set aside. Place milk, sugar and vanilla into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly then add yoghurt and mix well until smooth. Use a stick mixer or blender to process yoghurt mixture until light and fluffy, about 1 minute. Divide mixture among four 250ml (1-cup) capacity serving glasses or bowls. Cover each with plastic wrap and refrigerate for 4 hours or overnight until set. To prepare berries, combine strawberries, berries, icing sugar and rosewater. Just prior to serving, decoratively pile berries on top of each mousse.


Mousse can be made up to 2 days in advance.

Berries can be prepared up to 4 hours in advance.

Nutrition Information

per serving per 100g
Energy 970 kJ 279 kJ
Protein 10 g 3.5 g
Fat, total 1.9 g 0.7 g
— saturated 1.1 g 0.4 g
Carbohydrate 31.3 g 11.1 g
— sugars 30.8 g 10.9 g
Sodium 97.6 mg 34.5 mg
Fibre 2.3 g 0.8 g

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