Low-Fat Mango Pudding

Directions

Sprinkle gelatin over water in a small bowl, allow to stand until softened, 1 to 2 minutes.

Bring ½ inch water to a gentle simmer in a small skillet.

Place the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.

Stir the mixture until smooth.

Add mango in a food processor or blender, process until smooth.

Push through a very fine sieve into a large measuring cup until you have 2 cups puree.

(Reserve any extra fruit or purée for a smoothie or yogurt topping.)

Add the mango purée, sweetened condensed milk and lime juice in a medium bowl, and whisk until mix well.

Gradually whisk in the softened gelatin mixture until well blended.

Lightly spray eight 6- to 10-ounce ramekins or pudding cups with cooking spray.

Divide the pudding among the ramekins.

Keep refrigerate until set, about 2 hours.

To serve:

Run a knife around the inside of each ramekin to loosen the pudding.

Put the bottom of the ramekin in hot water for 35 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

Serve with freshly grated lime zest and several slices of fresh mangos if needed.