St Clement`s Mousse

(SERVES 4)

• 1 packet sugar-free lemon jelly (jello)
• 150 ml/ ¼ pt/2/3 cup boiling water
• 300 g/ 1 1oz/1 small can mandarin oranges in natural juice, drained, reserving the juice
• 15 ml/1 tbsp lemon juice
• 175 g/6 oz/1 small can low-fat evaporated milk, chilled
• 60 ml/4 tbsp very low-fat crème fraiche
• 4 tiny mint sprigs

Dissolve the jelly in the boiling water. Stir in the mandarin orange juice and lemon juice and leave until cold and consistency of egg white. Meanwhile, whisk the evaporated milk until thick and fluffy. Fold in the jelly mixture and add most of the fruit (reserving four good segments for decoration). Spoon into glasses and chill until set. Spread the crème fraiche over and decorate with the reserved mandarin segments and tiny mint sprigs.