Light Pineapple Mousse - cooking recipe

Ingredients

200 g canned pineapple chunks, canned in natural juice
1/2 cup reserved pineapple juice, from the canned pineapple
1/2 cup water
1 (11 g) packet sugar-free pineapple jelly crystals (jello crystals)
1/2 cup evaporated low-fat milk
1/2 cup light cream cheese

Preparation

Refrigerate the evaporated milk to make it as cold as possible.
Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
Gradually add the jelly and continue to beat until the mixture is very thick.
Fold in the pineapple pieces.
Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.