Based on an original Woman’s Weekly recipe from 1958, this light, fruity mousse makes a great ending to a meal – and it’s really low in fat, too
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Cheap as chips
- 3 medium cooking apples (about 500g/1lb)
- 90g (3oz) caster sugar
- 2 medium egg whites
- Grated zest of 1 orange
- 6 glasses
- Peel, core and slice the apples and put them in a pan with the sugar and 150ml (¼ pint) water. Simmer for 10-15 mins, until very soft, then sieve them into a large bowl, to make a purée, and leave to cool.
- Whisk the egg whites until stiff, then fold them into the apple purée with some of the grated orange zest. Spoon into the glasses and sprinkle with the rest of the zest.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.