Lemon Yogurt Mousse Recipes

LEMON-YOGURT MOUSSE

Steps:

• Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

LEMON YOGURT MOUSSE (NON FAT)

Steps:

• In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
• Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
• To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
• Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
• Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
• Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
• Note: This can be made up to a day ahead of serving.

EASY LEMON MOUSSE

Steps:

• In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

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.

LEMON-LIME MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.

RHUBARB TART WITH LEMON-YOGURT MOUSSE

Steps:

• Make the cornmeal crust: Process flour, cornmeal, granulated sugar, lemon zest, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse crumbs, about 20 seconds. Beat yolks and water in a small bowl. With machine running, pour yolk mixture into flour mixture; process until just combined, about 20 seconds. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.
• Preheat oven to 375 degrees. Roll dough on lightly floured parchment to 1/4-inch thickness. Fit into a 10-inch springform pan. Refrigerate until dough is cold and firm, about 20 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, about 25 minutes. Carefully remove weights and parchment. Reduce oven temperature to 350 degrees, and bake until golden brown, 20 to 25 minutes. Let cornmeal crust cool in pan on a wire rack.
• Make the lemon-yogurt mousse: Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture, and remove from heat. Combine yogurt, lemon zest, and salt in a medium bowl. Add brown-sugar mixture, and whisk until smooth. Whisk remaining 3/4 cup cream in a medium bowl until peaks form. Gently fold cream into yogurt mixture.
• Pour lemon-yogurt mousse into cornmeal crust. Cover, and refrigerate until firm, at least 4 hours or overnight.
• Make the rhubarb topping: Bring granulated sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 cup brandy, the cinnamon stick, peppercorns, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain, reserving liquid, and discard cinnamon and peppercorns. Boil reserved liquid in a medium pot until reduced to 1 1/2 cups, about 4 minutes. Let cool.
• Spoon the strained rhubarb over the mousse, and serve immediately with the rhubarb reduction on the side.

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
• Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.