Lemon Mousse with Strawberries
Sampling this lemon mousse with strawberries is like spooning up sunshine; the jewel-like layers of berries are an unexpected delight. We’ve lightened up the mousse by substituting gelatin and fat-free yogurt for the usual quantities of eggs and cream.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time | Passive Time |
| 8servings | 15minutes | 5minutes | 3hours chilling |
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time | Passive Time |
| 5minutes | 3hours chilling |
Ingredients
- 2 cups strawberries
- 1 envelope gelatin about 7 g
- 3/4 cup sugar
- 2 tsp lemon rind grated
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp extra light olive oil
- 1 large egg
- 1 1/3 cups fat-free plain yogurt
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Ingredients
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Instructions
- Hull the strawberries and slice thickly.
- Sprinkle the gelatin over 1⁄4 cup cold water in a small bowl. Allow to stand for 5 minutes to soften.
- Place another 1⁄4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatin and cook, whisking constantly, until the gelatin has dissolved, about 1 minute.
- Remove from the heat, transfer to a medium bowl and cool to room temperature, whisking occasionally. Whisk in the yogurt. Alternately layer the strawberries and lemon mousse in 8 dessert bowls and chill until set, about 3 hours. Serve.
Recipe Notes
Per serving: 129 calories, 3 g protein, 3 g total fat, 1 g saturated fat, 32 mg cholesterol, 22 g total carbohydrate, 22 g sugars, 1 g fibre, 25 mg sodium
Although the vitamin C in the lemon juice is diminished somewhat by being heated, one serving still provides a useful amount of this antioxidant vitamin.
