Name: Light Yogurt Mousse with Fruit Salad
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tsp gelatin; 1 tbsp (15 ml) cold water; 1 cup (250 ml) plain 10% yogurt; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) vanilla; 2 eggs, at room temperature and separated; 1/4 cup (55 g) sugar; 1 tbsp (15 ml) lemon juice; 1 tbsp (15 ml) maple syrup; 1 kiwi, peeled and cut into halfmoons; 1/2 green apple, cored and cut into halfmoons; 3/4 cup (130 g) seedless green grapes, halved lengthwise; 1 tsp mint leaves, finely chopped

Preparation

Yogurt Mousse
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a small pot, bring ¼ cup (60 ml) of the yogurt to a boil with the lemon juice and vanilla. Remove from the heat.
- Add the gelatin to the pot and stir until completely dissolved.
- In a large bowl, whisk together the remaining yogurt and egg yolks. Add the warm yogurt-gelatin mixture while stirring.
- In another bowl, whisk the egg whites and sugar with an electric mixer until semi-stiff peaks form.
- Using a spatula, stir one-third of the meringue into the yogurt mixture. Using a whisk, gently fold in the remaining meringue in two batches.
- Divide the mousse among four small ¾-cup (180 ml) shallow bowls. Cover and refrigerate for 3 hours or overnight. The mousse will keep for 3 days in the refrigerator.
Fruit Salad
- When ready to serve, in a bowl, combine the lemon juice and maple syrup. Add the remaining ingredients and mix well. Serve the fruit salad over the mousse.

Light Yogurt Mousse with Fruit Salad

Categories

Ingredients

Yogurt Mousse

Fruit Salad

Preparation

Yogurt Mousse

Fruit Salad

Personal Note

To help you with this recipe

Electric Hand Mixer RICARDO