This pink foam pudding is as light as a feather and can also be frozen for use as a quick ice cream made without a machine.

Enough for 8

• 15 ml gelatine

• 30 ml cold water

• 1 x 410 g tin sugar-free guavas

• 2 x 30 g packets sugar-free raspberry jelly

• 250 ml boiling water

• 1 x 410 g tin low-fat evaporated milk, chilled till ice cold

Mix gelatine with cold water and allow to stand for 5 minutes. Drain guavas and blend until smooth with a stick-blender. Make jelly with boiling water and stir until dissolved. Add gelatine and stir until melted. Add guava purée and mix through. Whisk evaporated milk with an electric mixer until stiff peaks form, about 5 – 8 minutes. Spoon half into guava mixture and stir until mixed. Fold in remaining half.

Spoon mixture into a 3 litre cake mould. Allow to set for 4 – 6 hours in fridge, or overnight. Dip mould in boiling water for 20 seconds and turn out onto a serving plate.

Pink foam pudding Pink foam pudding
PHOTO: Donna Lewis

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Remember those tempting, rainbow-coloured puddings we used to enjoy at our childhood fêtes? Delight in them again - they're much healthier these days.

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Edition SARIE FOOD April / May 2014 | Story Puddings at the fête|Recipe Pink foam pudding