Orange Velvet Gelatin Yogurt Mousse Food

ORANGE VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with orange segments and a dollop of yogurt.

YOGURT MOUSSE

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.

FAT FREE FROZEN YOGURT MOUSSE

Steps:

• Put the milk and the frozen container of yogurt into a food processor.
• Process for 3 minutes or until all of the yogurt is combined with the milk.

ORANGE-YOGURT MOUSSE

Steps:

• In a saucepan, combine orange zest, 1/2 cup cream, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove from heat, cover, and let steep 20 minutes.
• Pour orange juice into a medium bowl; sprinkle with gelatin and let soften, 5 minutes. Bring cream and sugar mixture to a simmer again; pour through a fine-mesh sieve onto gelatin, pressing on zest to extract flavor. Discard zest. Whisk until gelatin has dissolved, about 1 minute. Gradually whisk in yogurt. Cover and refrigerate 30 minutes, or use quick-chill method.
• In a medium bowl, with an electric mixer, beat remaining 1 cup cream until soft peaks form. Fold gently into yogurt mixture. Divide among 6 glasses, and cover each with plastic wrap; refrigerate at least 6 hours or overnight. To serve, sprinkle with pistachios and, if desired, orange zest.

RASPBERRY PINK VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.