lemon yogurt mousse

i love mousse and i love lemon flavor so when i found a recipe for lemon yogurt mousse in my light dessert cookbook, i had to try it!

lemon is a wonderful flavor for dessert because it is a nice palette cleanser, mousse has a light foamy consistency that is perfect after a comfort meal, and blueberries complements the lemon flavor fruitfully.

whisk up this dessert someday. i will definitely be making this again!


  • 12 ounces plain fat-free greek yogurt
  • 2 teaspoons lemon zest
  • 5 tablespoons strained lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 envelope (2-1/2 teaspoons unflavored gelatin)
  • 3/4 cup egg whites (6 large eggs)
  • pinch salt
  • 1/4 cup sugar
  • fruit garnish i.e. blueberries or sliced strawberries


In a medium bowl whisk together the yogurt, lemon zest and juice and vanilla. Set aside.

Pour water into a small bowl and sprinkle the gelatin on the surface. Let the gelatin soak while preparing the meringue.

For the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat. Combine the egg whites, salt and sugar in the heatproof bowl and whisk a couple of times to mix. Place the bowl over the pan of boiling water and whisk gently until the egg whites are hot and the sugar is dissolved. Test the mixture with a fingertip. If it is so hot that you have to withdraw your finger immediately, it is ready. Scrape the soaked gelatin into the hot egg-white mixture and thoroughly whisk it in.

If mixing by hand, place the hot bowl containing the meringue mixture on a safe surface and whisk until the egg whites are cooled completely; if using a electric mixer, place the bowl containing the meringue mixture on the mixer with the whisk attachment and whip out medium-high speed until the egg whites are cooled completely. When you touch the outside of the bowl it won’t be warm. If the room is cool, be careful not to whip too long or the gelatin in the meringue might begin to set and cause lumps in the final mixture.

Fold the yogurt mixture into the meringue in a stream, folding quickly because the cold yogurt might make the gelatin to set if you move too slowly or mix for too long.

Divide the mousse equally among 4 dessert glasses, cover each glass with plastic wrap and refrigerate until serving time. This mousse will keep perfectly well in the refrigerator for a day before serving.

Serve the mousse chilled and garnish it with fruit.

original recipe from Perfect Light Deserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim (cookbook)

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