Lemon mousse with fresh berries
The secret to our creamy mousse? We used gelatin as a thickener instead of egg yolks or whipped cream. Leave plenty of time to let the mousse firm up in the refrigerator; the texture is worth the wait. You’ll need 4 lemons to yield enough juice to use in this dessert. Be sure to zest the lemon before juicing it, grating just the thin yellow layer. The white pith below will make your food bitter. To make juicing the lemons easier, roll each one on the counter before squeezing them, or you can microwave the lemons for 15 seconds to soften them. Fresh raspberries are a tasty and colorful topping, but blueberries and sliced strawberries can also be used.
Fresh lemon juice
1 tsp, zested
Light artificially sweetened vanilla yogurt
1 cup(s), or sliced strawberries
- In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
- Add zest, sugar, and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
- Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. Yields about 2/3 cup mousse and 1/4 cup berries per serving.