Yogurt Mousse Recipes

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LEMON-YOGURT MOUSSE



Lemon-Yogurt Mousse image

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

YOGURT MOUSSE



Yogurt Mousse image

This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.

Provided by Anulazuli

Categories     Breakfast

Time 1h15m

Yield 4 glasses, 4 serving(s)

Number Of Ingredients 5

1 cup plain yogurt
3 tablespoons sugar
1 cup whipping cream
2 teaspoons unflavored gelatin (or one packet of knox gelatin)
3 tablespoons hot water (For dissolving gelatin)

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.

GREEK YOGURT MOUSSE WITH STONE FRUIT



Greek Yogurt Mousse with Stone Fruit image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

225 grams egg yolks
375 grams sugar
3 vanilla beans, split and scraped
1000 grams heavy cream
10 sheets gelatin silver, bloomed in ice water
1500 grams Greek yogurt
Stone Fruit, recipe follows
2 cups sugar
1 cup Aperol
1 cup Campari
Pinch saffron
1 bunch fresh basil 1 vanilla bean, split and scraped
3 peaches, cut into large chunks
3 plums, cut into large chunks
1 grapefruit, supreme (peel cut away and segments cut free from the skins)

Steps:

  • Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside.
  • Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes.
  • Spoon Stone Fruit and a bit of its juice over the yogurt mousse.
  • Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature.

ORANGE-YOGURT MOUSSE



Orange-Yogurt Mousse image

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

1/4 cup juice and zest from 1 navel orange, plus more zest for garnish (optional)
1 1/2 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 (1/4 ounce) packet unflavored gelatin
1 container (32 ounces) plain low-fat yogurt
1/4 cup pistachios, chopped

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.

KäSESAHNETORTE (GERMAN YOGURT MOUSSE CAKE)



Käsesahnetorte (German Yogurt Mousse Cake) image

In Germany, the filling for this classic cake (called Käsesahnetorte) is make with quark but quark is not easy to find in the US and quite pricey. I use Greek yogurt instead, and it tastes just the like to original. The cake needs to set for at least 4 hours in the fridge, and it tastes better on the second day so I always make it the day before.

Provided by nch

Categories     World Cuisine Recipes     European     German

Time 5h35m

Yield 12

Number Of Ingredients 14

3 large eggs, separated, divided
3 tablespoons warm water
¾ cup white sugar
1 teaspoon vanilla extract
4 ½ ounces cake flour, sifted
½ teaspoon baking powder
1 pinch salt
2 cups heavy cream
⅓ cup cold water
1 (1 ounce) package unflavored gelatin
2 cups Greek yogurt
1 cup white sugar
¼ cup lemon juice
¼ cup confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
  • Beat egg yolks, warm water and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
  • Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
  • Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
  • Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
  • Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
  • Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
  • Bring a little bit of water to a bowl in small saucepan. Lower the bowl with the gelatin into the water, making sure no boiling water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
  • Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
  • Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
  • Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
  • Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 640.3 calories, Carbohydrate 103.3 g, Cholesterol 108.3 mg, Fat 20 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 95.5 mg, Sugar 33.6 g

MANGO YOGURT MOUSSES



Mango Yogurt Mousses image

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

1 envelope (1 tablespoon) unflavored gelatin
2 cups fresh mango purée (about 2 peeled and pitted mangoes) plus mango slices for garnish
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup plain yogurt
1 cup well-chilled heavy cream

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.

YOGURT MOUSSE WITH APRICOT SAUCE



Yogurt Mousse with Apricot Sauce image

Categories     Milk/Cream     Dessert     Quick & Easy     Yogurt     Apricot     Vanilla     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For mousse
1 1/2 teaspoons unflavored gelatin (from 1 envelope)
1 cup whole milk
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1 (4- by 1-inch) strip fresh lemon zest
1 (32-oz) container well-stirred whole-milk yogurt
3/4 cup chilled heavy cream
For sauce
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1/4 cup water
1 lb fresh apricots, quartered and pitted
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Make mousse:
  • Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
  • Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
  • Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
  • Make sauce while mousse chills:
  • Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

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