This strawberry mousse is light, airy and oh-so fresh. Not to mention, it’s easy to make! It’s light enough for an afternoon snack yet decadent enough for an after dinner dessert. Recipe by Michelle Smith.
Strawberry Greek Yogurt Mousse
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- 8 ounces strawberries hulled
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 2 teaspoons gelatin
- 1 cup full-fat greek yogurt
- ½ cup sugar
- 1 cup whipping cream
- Add the strawberries, sugar, lemon juice and vanilla extract to a medium sized pot over medium heat for 10 to 12 minutes. Stir occasionally as the strawberries breakdown.
- Once the strawberries have broken down and are soft, use an immersion blender to puree the strawberries. Remove from heat.
- Combine the water and gelatin in a small bowl and let the gelatin sit and “bloom” for 2 minutes. Once the gelatin has firmed, add it to the hot strawberry purée and whisk it until it is combined.
- Add the greek yogurt and sugar to a stand mixer (or a bowl and use a hand mixer) and beat on medium speed for 2 minutes. Slowly drizzle the cream into the greek yogurt, continuing to mix on medium speed. Mix the cream and Greek yogurt on medium speed for about 5 minutes until it starts to thicken and you have medium to firm peaks.
- Once the pureed strawberry cools to room temperature, fold it into the Greek yogurt and cream mixture.
- Pour the strawberry mousse into individual serving cups and chill in the refrigerator for 6+ hours prior to serving. Top with optional whipped cream to serve.