ORANGE-YOGURT MOUSSE
This delicious dessert is cool, creamy, and orange-flavored.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Number Of Ingredients 7
Steps:
- In a saucepan, combine orange zest, 1/2 cup cream, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove from heat, cover, and let steep 20 minutes.
- Pour orange juice into a medium bowl; sprinkle with gelatin and let soften, 5 minutes. Bring cream and sugar mixture to a simmer again; pour through a fine-mesh sieve onto gelatin, pressing on zest to extract flavor. Discard zest. Whisk until gelatin has dissolved, about 1 minute. Gradually whisk in yogurt. Cover and refrigerate 30 minutes, or use quick-chill method.
- In a medium bowl, with an electric mixer, beat remaining 1 cup cream until soft peaks form. Fold gently into yogurt mixture. Divide among 6 glasses, and cover each with plastic wrap; refrigerate at least 6 hours or overnight. To serve, sprinkle with pistachios and, if desired, orange zest.
LEMON-YOGURT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 4 Servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 115 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 128 milligrams, Carbohydrate 16 grams, Protein 9 grams, Sugar 16 grams
DREAMY ORANGE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 5h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
- Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.
MANGO YOGURT MOUSSES
Categories Milk/Cream Blender Dessert Freeze/Chill Quick & Easy Yogurt Low Sodium Wheat/Gluten-Free Mango Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.
ORANGE MOUSSE
This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor
Provided by Bergy
Categories Dessert
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
- Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
- Beat in 1 cup of the hot milk into the egg mixture.
- Slowly whisk the egg mixture into the hot milk.
- Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
- Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
- Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
ORANGE VELVET GELATIN-YOGURT MOUSSE
Inspired by another recipe (Raspberry Pink Velvet Gelatin-Yogurt Mousse), I made an orange version which I like even better.
Provided by Kathy
Categories Gelatin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
- Whisk in yogurt.
- Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
- When ready to serve, top with orange segments and a dollop of yogurt.
Nutrition Facts : Calories 79.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.5, Sodium 122.7, Carbohydrate 17.2, Fiber 0.8, Sugar 10.4, Protein 5.8
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