Light Yogurt Mousse with Fruit Salad
To get back to your good habits following the indulgences of the holidays, opt for a low-fat dessert that will still satisfy your sweet tooth. Make a mousse with yogurt, gelatin and stiff-whipped egg whites. Top this airy mousse with a green, energizing fruit salad.
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
Instructions
- 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.
To get back to your good habits following the indulgences of the holidays, opt for a low-fat dessert that will still satisfy your sweet tooth. Make a mousse with yogurt, gelatin and stiff-whipped egg whites. Top this airy mousse with a green, energizing fruit salad.