Indian · Dessert
Mango with Sweet Cream and Raspberries
A light, high-protein reworking of the classic Indian mango-and-cream dessert, swapping heavy cream for a whipped Greek yogurt and cottage cheese base lifted with whey protein, cardamom and honey, then finished with ripe mango and fibre-rich raspberries.
$2
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
224Calories
18.1gProtein
6.6gFat
25.6gCarbs
20.8gSugar
3.8gFiber
164mgSodium
12mgChol
3gSat Fat
370mgPotassium
159mgCalcium
0.7mgIron
0.5mcgVitamin B12
38.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Lassi with Rose and Cardamom
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Blend the cottage cheese until completely smooth, about 1 minute, to remove any graininess.
2
Whisk the blended cottage cheese together with the Greek yogurt, whey protein isolate, honey and ground cardamom in a bowl until the mixture is smooth and lump-free.
3
Chill the sweet cream mixture in the fridge for at least 15 minutes to firm slightly and let the cardamom bloom.
4
Toss the diced mango and raspberries with the lime juice in a separate bowl.
5
Divide the chilled sweet cream between two serving bowls.
6
Spoon the mango and raspberry mixture over the cream, scatter with chopped pistachio, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g diced mango
- 2.1 oz60g whole raspberry
- 4.9 oz140g greek yogurt
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.5 oz15g vanilla-flavoured powder, whisked in whey protein isolate
- 0.4 oz10g honey
- 0 oz1g ground cardamom
- 0.2 oz5g lime juice
- 0.3 oz8g chopped, for garnish pistachio
