LEMON-YOGURT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 4 Servings
Number Of Ingredients 0
Steps:
- Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.
Nutrition Facts : Calories 115 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 128 milligrams, Carbohydrate 16 grams, Protein 9 grams, Sugar 16 grams
LEMON YOGURT MOUSSE (NON FAT)
This recipe is from Nick Malgieri, the former Executive Pastry Chef of Windows on the World, and part of his newest cookbook "Perfect Light Desserts." At just 100 caloriesper serving, this looks like a delightful dessert that will satify a sweet craving without guilt. This preparation is a little tricky so have all your ingredients at the ready so that each step can be followed before the mousse sets. A perfect accompaniment for this mouse would be a drizzle raspberry sauce or strawberry coulis.
Provided by justcallmetoni
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
- Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
- To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
- Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
- Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
- Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
- Note: This can be made up to a day ahead of serving.
Nutrition Facts : Calories 105.6, Fat 0.1, Cholesterol 0.6, Sodium 78.5, Carbohydrate 21.8, Sugar 21.4, Protein 4.6
LEMON YOGURT MOUSSE - COOKS ILLUSTRATED - WEIGHT WATCHER FRIENDL
We loved this nice and light dessert...better still, it is Weight Watchers' friendly at 4 points per serving. You can substitute 1 cup frozen blueberries for the fresh berries. It is well advised to have your ingredients pre-measured and have your mix master set up in advance. This dessert, although a bit fussy, can be made in advance up to 2 days in advance.
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Berry Sauce: Bring the blueberries, sugar, water and the salt to a simmer in a medium saucepan over medium heat, stirring occasionally. Cook until the sugar is dissolved and the fruit is heated through, 2 - 4 minutes.
- Transfer the mixture to a blender and puree until smooth, about 20 seconds. Strain the puree through a fine mesh strainer, pressing on the solids to extract as much puree as possible (you should have about 1/2 cup). Spoon the sauce evenly into 6 - 4 ounce ramekins and refrigerate until chilled, about 20 minutes.
- Mouse: Pour the water into a small bowl, sprinkle the gelatin evenly over the tops and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla and salt together until smooth.
- Whisk the egg whites, sugar and cream of tartar together in a large bowl (or the bowl of a stand mixer) Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has trippeled in size and registers about 160 degrees on an instant read thermometer, 5 - 10 minutes.
- Protecting the hands, take the bowl off the heat, quickly whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium high speed until it forms stiff, shiny peaks, 4 - 6 minutes. Add the yogurt mixture and continue to whip until just combined, 30 - 60 seconds.
- Divide the mousse evenly amoung the chilled ramekins containing the blueberry sauce, cover tightly with plastic wrap and chill until set, 6 - 8 hours. Serve chilled.
Nutrition Facts : Calories 123.5, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 106.7, Carbohydrate 20.6, Fiber 0.5, Sugar 19, Protein 2.4
FROZEN LEMON MOUSSE CONES
I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.
Provided by Food Network
Categories dessert
Time 8h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
LEMON MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and sugar until pale, about 5 minutes.
- Beat butter into sugar mixture in a thin stream.
- Add lemon juice.
- Pour into top of double-boiler.
- Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
- Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
- Beat cream until soft peaks form.
- Fold into chilled custard.
- Serve in stemmed glasses, garnished with mint.
Nutrition Facts : Calories 610.1, Fat 48.8, SaturatedFat 29.3, Cholesterol 325.6, Sodium 197.8, Carbohydrate 39.5, Fiber 0.3, Sugar 34.7, Protein 7.2
YOGURT MOUSSE
This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.
Provided by Anulazuli
Categories Breakfast
Time 1h15m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yogurt and sugar in a medium sized bowl,.
- In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
- In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
- Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
- Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.
More about "lemon yogurt mousse food"
LEMON YOGURT MOUSSE - | WELCOME TO PRAIRIE FARMS
From prairiefarms.com
Cuisine FrenchCategory Desserts, SnacksServings 5Total Time 1 hr 20 mins
LIGHT LEMON MOUSSE WITH GREEK YOGURT - FLAVOUR AND …
From flavourandsavour.com
RASPBERRY-LEMON YOGURT MOUSSE - SNOWCREST FOODS …
From snowcrest.ca
HEALTHY AND DELICIOUS: LEMON YOGHURT MOUSSE RECIPE
From thesouthafrican.com
5/5 (5)Category DessertCuisine GlobalTotal Time 20 mins
LEMON YOGURT CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenDifficulty Easy
LEMON YOGURT MOUSSE WITH BLUEBERRY SAUCE - A HINT OF ROSEMARY
From ahintofrosemary.com
EASY LEMON MOUSSE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
LEMON YOGURT CHEESE MOUSSE CAKE - CAKE SLICE CUTTER - CHEERSONIC
From cheersonic-food.com
ASTRAY RECIPES: LEMON YOGURT MOUSSE
From astray.com
LEMON-YOGURT MOUSSE : FOOD NETWORK | FOOD NETWORK RECIPES, …
From pinterest.com
YOGURT AND LEMON MOUSSE. ONLY 4 INGREDIENTS AND VERY FAST
From recetas-cocina.net
NO-BAKE BERRY LEMON YOGURT MOUSSE CAKE - HOME COOKING …
From homecookingadventure.com
BERRY LEMON YOGURT MOUSSE CAKE - KETO MEALS AND RECIPES
From ketomealsandrecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LEMON MOUSSE: CREAMY OR CLOUDLIKE – FOOD HALL BY JANI
From jani-foodhall.org
LEMON YOGURT MOUSSE RECIPE - FOOD - 2022
From en.crosivka-kangal.com
LEMON YOGURT MOUSSE RECIPES - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love