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6
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
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.