GRENADILLA MOUSSE II
Method:
Cut up grenadilla and place in blender with yoghurt, cottage cheese, sugar, gelatine dissolved in hot water, and a little lemon juice and brandy. After blending, may be chilled and served, or frozen and stored to be defrosted and served later.
Both Grenadilla Mousse recipes may easily be adapted for low-fat, low-calorie diets.
Editor's note: Quantities of ingredients were not specified in the recipe.
DATE: May 1981
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