Guava Mousse

Preparation

1

In a small refrigerator, sprinkle the gelatin over the water and whisk well with a fork

Let it hydrate for five minutes

Put it in a saucepan over low heat, stirring until it dissolves. Reserve

2

Transfer to a bowl and add the guava juice

In a blender, whip the egg whites into stiff peaks with the sugar

Add the guava juice and mix gently

Place in a greased bowl and refrigerate for 40 minutes or until slightly firm

3

Whip the heavy cream until stiff peaks form

Add the yogurt and mix delicately

Combine with the slightly firm guava mousse and mix carefully

Place in a bowl or individual cups and refrigerate for four hours or until firm

Yield: 6 servings

Cals per serving: 248

Easy