Mango and Almond Milk Pudding
(by courtesy of Department of Dietetics, Queen Mary Hospital)
Ingredients (6servings, 100kcal):
Mango 2pcs
Skim milk 250ml
Low fat yogurt 200ml
Almond (unsalted) 6-12 pcs
Gelatin 2 slices or Gelatin powder 15g
Methods:
- Peel, seed and dice the mangos.
- Bring the skim milk to a boil. Remove from heat and set aside. Cool the skim milk under room temperature for 5 minutes. Stir in low fat yogurt.
- Dissolve the gelatin in hot water. Mix in the dissolved gelatin to the skim milk mixture and add in the diced mangos.
- Chill the mango pudding for 4 hours. Decorate with almonds before serving.
Nutrition Tips
Nuts such as peanuts and almonds are great sources of unsaturated fatty acids, dietary fiber, calcium, magnesium and potassium. Since nuts are small in size but high in fat, they can easily be overconsumed and lead to weight gain, resulting in an increased risk of cardiovascular diseases. Therefore, nuts can be only be consumed in moderation and the recommended intake is 1 ounce per day.
