Ingredients for Lemon Yogurt Mousse Non Fat
- Plain Nonfat Yogurt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Pure Vanilla Extract
- 1/4 cup warm water
- Unflavored Gelatin
- Egg White
- a pinch of salt
- 1/2 cup granulated sugar
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How to Make Lemon Yogurt Mousse Non Fat
- In a medium bowl, whisk together 2 cups non-fat Greek yogurt, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup warm water.
- Let the gelatin bloom for 5 minutes until fully dissolved.
- Prepare a double boiler: Fill a saucepan halfway with water and bring to a simmer over medium heat.
- In a heat-safe bowl that fits snugly over the saucepan (without touching the water), whisk together 4 large egg whites, a pinch of salt, and 1/2 cup granulated sugar.
- Place the bowl over the simmering water, ensuring the bottom doesn't touch the water.
- Whisk constantly until the sugar dissolves and the egg whites are thick, glossy, and hold stiff peaks (about 5-7 minutes).
- Remove the bowl from the heat and gently whisk in the dissolved gelatin.
- Using an electric mixer on medium speed, whip the egg white mixture until it's cooled slightly and holds its shape.
- Gently fold the yogurt mixture into the cooled egg white mixture in three additions, being careful not to deflate the egg whites.
- Divide the mousse among eight serving glasses or bowls.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- Serve chilled, optionally drizzled with raspberry sauce or strawberry coulis.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
85g
Fat
0g
Carbs
7g
