Whipped Lemon Yogurt Mousse was our dessert while traveling in Italy. After the first bite, David asked, “Can you make this?” This is the man who doesn’t love yogurt. I whipped it up within 36 hours of arriving home and we ate it up within 24 hours! It’s light and lemony, fast and easy to make, and easy to enjoy. If you have a plain lemon cookie (no filling), then crumble one over top of your serving for a special treat. Last, I made this with lemon, but it would be equally delicious made with lime or orange. You could also use powdered freeze-dried fruits to make a variety of flavors.
Whipped Lemon Yogurt Mousse
- zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
- 4 fluid ounces heavy cream
- ⅓ cup powdered sweetener
- 8 ounces 2% Fage Greek yogurt 227 grams
- Start by blooming the gelatin with 2 tablespoons of the lemon juice and one tablespoon of water. Set aside.
- Use a hand mixer to whip the heavy cream to soft peaks. Set aside.
- Whip the yogurt, lemon zest, and powdered sweetener in a small bowl until smooth and creamy, about 1-2 minutes.
- Heat the gelatin mixture on low power in a microwave for 12-15 seconds or until melted, but not hot. Beat into the yogurt mixture.
- Fold the whipped cream into the yogurt mixture (or beat on low speed with the hand mixer) until smooth. The mixture will be more fluffy if you whip them separately and fold together.
- Pipe or spoon into serving dishes, cover with wrap, and refrigerate for at least one hour before serving.
- Refrigerate leftovers for up to three days.