During the Mid-Autumn Festival, it's the time to indulge in mooncakes. However, traditional mooncakes are high in sugar and greasy, which can be unhealthy if consumed excessively. Does enjoying mooncakes mean we have to choose between pleasure and health?
Traditional mooncakes too heavy? Afraid ice skin mooncakes are too sweet? Then you must try this mango puree cheesecake ice skin mooncake! During the Mid-Autumn Festival, there's usually plenty of feasting, and occasional indulgence is fine. But after dinner, there's often a variety of treats waiting to be enjoyed — fruits, ice cream, mooncakes, and more. At this time, one usually doesn't have the appetite for those overly sweet and heavy traditional mooncakes.
I know everyone tends to eat too much, so I specially use pure yoghurt to make this snowy mooncake. Of course, there are many styles of snowy mooncakes available on the market, but I still believe that homemade is the best. Firstly, it's all-natural, and secondly, you can control the sugar content yourself, making it more suitable for everyone in the family.
This Mango Yoghurt Snowy Mooncake is not only low in calories and low in fat, but it also tastes very refreshing. Even if you eat several at once, you don't have to worry about feeling guilty. The pure yoghurt in it can also promote intestinal peristalsis and aid digestion! A youtube video is ready for you, and scrolling down will give you detailed text recipes and methods. Finally, I wish you all a happy Mid-Autumn Festival!
Ingredients (for 10 pcs)
Mango Yoghurt Filling：
Pure/Greek Yoghurt | 100g |
|---|---|
Mango Flesh | 1 whole/100g |
Cream Cheese | 50g |
Sugar | 10g |
Gelatine Sheets | 5g |
The Snowy Skin：
Snowy Mooncake Skin Premix Powder | 120g |
|---|---|
Clean Water | 120g |
Shortening | 12g |
Cooked Glutinous Rice Flour | a bit |
Steps
1.
bloom gelatine sheets in cold water; blend mango flesh into a puree.
2.
In a saucepan, combine cream cheese, pure yoghurt, sugar, and softened gelatine sheets. Heat over low heat, stirring until the gelatine completely dissolves. Remove from heat.
3.
Mix the yoghurt mixture with mango puree.
4.
Scoop the mango yoghurt filling into round ice molds, about 20 grams each. Chill in the refrigerator for 40 minutes (just until slightly firm; if chilled too long, it will be difficult to shape into mooncakes).
5.
Make the mooncake skin: Mix Snowy Mooncake Skin Premix Powder with water until smooth. Add shortening, knead until the surface is smooth. Divide the dough into 25-gram per portion.
6.
Take out the mango yoghurt filling and let it soften at room temperature for 3 minutes. Flatten the mooncake skin, place a portion of filling, wrap it up, seal it, and then roll it into a ball shape.
7.
Roll lightly in cooked glutinous rice flour, place in mooncake molds with the sealed side facing outward, and press into mooncake shapes. Chill in the freezer. Before serving, remove from freezer and let it soften at room temperature for 3 minutes.
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