4 lg. kiwi, peeled & coarsely chopped
1/3 c. sugar
1/8 tsp. grated lime zest
2 tbsp. lime juice
1/2 c. buttermilk or vanilla yogurt

Combine kiwi, sugar and zest and juice of lime in food processor or blender. Whirl until pureed. Transfer to bowl. Gently whisk in buttermilk or yogurt. Pour into 4 (1/2 cup) individual custard cups. Cover with aluminum foil. Freeze for several hours or until firm. Let mousse stand at room temperature about 20 minutes before serving.