Yogurt Mousse

There are family friends in the Vancouver area Scott and I always love to see when we are in British Columbia. The history with some of the friendships is rich and they are like family. Anne and David O’Brien are some of those friends we try to make sure and visit when we are in British Columbia. They appreciate good food, are wonderful cooks and always engaging. I usually come away with a recipe or two, and this Yogurt Mousse is one Anne shared with me years ago. I made it last night for family and it was a hit with them as well. A nice, light dessert that goes well with fresh fruit – nice in the spring time. Serves 6.

Yogurt Mousse

2 teaspoons unflavored gelatin powder

1/2 cup milk

seeds from 1/2 vanilla bean

1/2 cup granulated sugar

2 cups plain greek yogurt

1/2 cup whipping cream

In a small bowl, sprinkle gelatin over 1/4 cup milk, stir, and let stand 5 minutes.

In a pot, stir together remaining 1/4 cup of milk, vanilla seeds and sugar. Bring to a simmer over medium heat stirring until sugar dissolves. Remove pot from heat and whisk in gelatin mixture until dissolved. Let cool for 15 minutes, stirring occasionally. Whisk yogurt into milk mixture.

In a separate bowl, whip together whipping cream until stiff peaks form. Gently fold whipped cream into yogurt mixture. Diving mousse among 6 serving bowls, cover with plastic wrap and chill until set, about 4-6 hours. Top with fresh fruit.

Credit: Anne O’Brien

2 thoughts on “Yogurt Mousse

Add yours

  1. Hi Meghan, Great recipe, would be great to serve with pavlova, instead of just w.cream. Will try it next time I make one. Has lots of possibilities – Also for a parfait with fruit and topping from a crisp. Thank you and Ann.

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  2. Letting it set on a pavlova may not work too well, will still try. Think it might soften the meringue.

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