Hope you all are having a good week so far 😊 I had a lovely weekend- trip to Weston-super-Mare and lots of baking at home. I start to thinking that baking would be my perfect job 🙂 Yeah work as a pastry chef and making all those amazing sweets…. heaven. Maybe one day. If not I can still bake for family and friends- I bet they are quite happy with that.
As I mentioned earlier I spend a bit of time in the kitchen. Results were a yeast cake and creamy pudding with mango. I remember that in past I had some recipe for panna cotta with mango but I lost it. Instead I found something a bit more healthy- pudding based on Philadelphia light cheese. Of course I made few changes (it wouldn’t be me if I hadn’t 😏).
Ingredients (for 2 bigger portions):
- 180 g Philadelphia light
- 100 g low fat greek yoghurt
- 1 ripe mango
- 3 gelatine sheets
- 1 lime
- 1 lemon
- 1 tbs icing sugar
- 1 tsp vanilla extract
Soak the gelatine in a cold water. In a small pan slowly heat Philadelphia, lime zest and juice, zest from 1/2 lemon and vanilla.
When cheese melted, take it off from heat and add icing sugar.
Add 2 gelatine sheets and mix it.
Add the yoghurt and mix well.
Transfer mixture to glasses and place in a fridge.
Peel the mango.
Place the mango in a blender and blend into smooth paste.
Gently heat the mango in a small pan, add the rest of lemon zest. If needed add as well lemon juice or sugar to a taste- all depends from your mango.
Finally add the last gelatine sheet and mix well.
Pour the mixture on top of the creamy part.
Place them back in the fridge for at least 2 hours.
Serve them with some more fresh fruits.