Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
My husband Sander's favorite desserts are those that are light, like this Strawberry Yogurt Mousse. Compared to other mousse recipes, it's easy to make and it has yogurt in it and doesn't have a lot of sugar so it feels more healthy.
Strawberry Yogurt Mousse
1 tablespoon plain gelatin
1/4 cup cold water
1 cup Strawberry Purée (below)
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/3 cup sugar
1 1/2 cups plain low-fat yogurt
1/2 cup sour cream
1 cup well-chilled heavy cream
Strawberry slices for garnish
Optional: Strawberry Topping (see recipe)
In a small saucepan, sprinkle the gelatin over 1/4 cup cold water. Soften for 1 minute. Stir over low heat until the gelatin dissolves.
In a blender, mix together the Strawberry Puree, vanilla, lemon juice, orange juice and sugar. Add the gelatin mixture and blend until the mixture is well incorporated. Transfer the mixture to a large bowl and stir in the yogurt and sour cream until very well combined.
In a chilled bowl, beat the heavy cream to stiff peaks (can add a bit more sugar if the puree mixture doesn’t taste sweet enough). Fold the whipped cream gently yet thoroughly into the strawberry mixture. You may pour the mousse into one large bowl or divide it among individual dessert bowls. Chill for 4 hours or overnight. Garnish with fresh strawberry slices. You may also top individual servings with our Strawberry Topping for a double strawberry experience if you like, and additional sweetened whipped cream.
3 cups sliced, hulled strawberries
Airtight freezer bags
Put the sliced strawberries in a blender. Puree on low, medium and then high until the berries are totally pureed.
Pour the purée through a fine sieve over a large bowl to remove any fiber or seed remnants.
Divide the strawberry purée between airtight freezer bags. Seal each bag, pressing to flatten and to remove air. Freeze flat and use within 6 months (if it lasts that