Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a never-fail dessert, adapted from a recipe by chef Guenter Seeger of the Ritz-Carlton Buckhead in Atlanta. Instead of a cooked custard base, Seeger uses lowfat yogurt, and to lighten it, egg whites instead of whipped cream.

You can substitute an equal amount of any other fruit puree—blackberry, raspberry, soaked dried apricots—for the mango.