Based on an original Woman’s Weekly recipe from 1958, this light, fruity mousse makes a great ending to a meal – and it’s really low in fat, too
- 3 medium cooking apples (about 500g/1lb)
- 90g (3oz) caster sugar
- 2 medium egg whites
- Grated zest of 1 orange
- 6 glasses
Peel, core and slice the apples and put them in a pan with the sugar and 150ml (¼ pint) water. Simmer for 10-15 mins, until very soft, then sieve them into a large bowl, to make a purée, and leave to cool.
Whisk the egg whites until stiff, then fold them into the apple purée with some of the grated orange zest. Spoon into the glasses and sprinkle with the rest of the zest.
Top tip for making Apple and orange fluff
These desserts will keep, well chilled, for a day.