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
Yield: 6 1/2 cups
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Print Recipe Add to CollectionIngredients
- 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
Instructions
- 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.
