HAPPY NEW YEAR EVERYONE!!!!
So now that Cooper is 3 months old I think it’s time to start being AGGRESSIVE with this watching my weight situation….and it’s 2009 so I might as well start my resolution to get rid of the extra baby weight.
I was waiting until the holiday gluttony was over….boy did I indulge this year.
To start the new year off, I made a very light dessert from the Williams-Sonoma Fresh & Light cookbook.
It was a very good palette cleanser after a night of over-doing-it. The perfect amount of sweet that had NO guilt attached to it. It felt like a little taste of a Hawaiian vacation!
But a little more light & fluffy 😉
Needless to say, this is something that was NECESSARY as we gorged ourselves on:
Linguini & Clams
Garlic Bread (my biggest weakness)
and TO-DIE-FOR Fresh Steamed Crab!
pretty fancy huh? my sister-in-law is the other “martha” of the family
A good way to end 2008 huh?
So let me show you more of this mousse—-
Mango, Coconut & Lime Mousse
(Williams-Sonoma Fresh & Light Recipe)
Serves 4
Ingredients:
(serves 4)
-1 1/2 lbs ripe mangoes
-1 1/2 teaspoons unflavored gelatin
-3 1/2 tablespoons fresh lime juice
-1/2 cup Fat Free Evaporated Milk
-2 tablespoons sugar (i added a little extra because 1 mango wasn’t super ripe)
-1/4 teaspoon coconut extract
-2 tablespoons flaked coconut
-fresh mint for garnish
1. Place a bowl in the freezer to chill. Peel the mangoes and cut the flesh from the pits.
2. In a small saucepan, sprinkle the gelatin over the lime juice and let stand for 5 minutes. Place over low heat and stir until the gelatin dissolves, about 1 minute. Remove from heat.
3. In a food processor (or blender) combine the mangoes, gelatin mixture, sugar and coconut extract and process until smooth. Pour the mango puree into a large bowl.
4. Remove the chilled bowl from the freezer and pour the evaporated milk into it. Using a whisk, beat until thick and foamy, about 5 minutes. Fold the evaporated milk into the mango puree just until no white streaks remain.
5. Divide the mousse among 4- 3/4 cup bowls. Cover and refridgerate until set, about 6 hours.
6. While the mousse is chilling, preheat oven to 350 degrees. Spread the coconut onto a baking sheet and toast in the oven until golden. Should take about 5-8 minutes. Remove from the oven and let cool.
7. Just before serving, remove the molds from the fridge and sprinkle each one with the toasted coconut. Garnish with mint and serve.
