Easy Passion Fruit Mousse

I made this recipe exactly as stated. It sounded very good in theory, and it was incredibly easy. But it really is so very sickeningly sweet that I couldn't eat it. I tried using some fresh blueberries - their tartness helped a tiny bit, but I could only eat a few mouthfuls. The puree, or pulp, that people are substituting isn't available in my area, but then that's not what the recipe calls for.

We all LOVED this ~ absolutely delicious! If you use frozen fruit juice concentrate (as recipe indicates), it will be too sweet, guaranteed ~ as some reviewers found out. Instead, use Goya brand "Frutta - 100% Pure Passion Fruit Pulp", which is a puree with no sugar or water added. The flat plastic bags of "Frutta" can be found in the freezer section of possibly your regular grocer's, & definitely at Hispanic & Asian stores. At a regular grocer look in the freezer with Hispanic or Asian foods, & where frozen juices & fruits are located. ~~~ I highly recommend this to anyone. It is also super simple: 3 ingredients, 1 to 1-1/2 minutes of blending, 30 mins. of refrigeration (for a slightly firmer texture). Amazingly, a serving size in an espresso cup satisfies as nicely as a larger serving in a ramekin. This may very well become your go-to recipe for summertime, for a creamy~dreamy ending to a tropical meal, for special occasions ~ or more often!