Kitchen Garden Seeds

Strawberry Yogurt Mousse
Jo-Anne van den Berg-Ohms * John Scheepers * Bantam, CT
Recipe Seeds

My husband Sander's favorite desserts are those that are light, like this Strawberry Yogurt Mousse. Compared to other mousse recipes, it's easy to make and it has yogurt in it and doesn't have a lot of sugar so it feels more healthy.

Strawberry Yogurt Mousse
  • 1 tablespoon plain gelatin
  • 1/4 cup cold water
  • 1 cup Strawberry Purée (below)
  • 1/2 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1/3 cup sugar
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 cup sour cream
  • 1 cup well-chilled heavy cream
  • Strawberry slices for garnish
  • Whipped cream
  • Optional Strawberry Topping (see recipe)

    Strawberry Purée

  • 3 cups sliced, hulled strawberries
  • Airtight freezer bags

  • In a small saucepan, sprinkle the gelatin over 1/4 cup cold water. Soften for 1 minute. Stir over low heat until the gelatin dissolves.

    In a blender, mix together the Strawberry Purée, vanilla, lemon juice, orange juice and sugar. Add the gelatin mixture and blend until the mixture is well incorporated. Transfer the mixture to a large bowl and stir in the yogurt and sour cream until very well combined. In a chilled bowl, beat the heavy cream to stiff peaks (can add a bit more sugar if the purée mixture doesn’t taste sweet enough). Fold the whipped cream gently yet thoroughly into the Strawberry mixture. You may pour the mousse into one large bowl or divide it among individual dessert bowls. Chill for 4 hours or overnight. Garnish with fresh Strawberry slices. You may also top individual servings with our Strawberry Topping for a double Strawberry experience if you like, and additional sweetened whipped cream.

    Strawberry Purée
    Put the sliced Strawberries in a blender. Purée on low, medium and then high until the berries are totally puréed.

    Pour the purée through a fine sieve over a large bowl to remove any fiber or seed remnants.

    Divide the strawberry purée between airtight freezer bags. Seal each bag, pressing to flatten and to remove air. Freeze flat and use within 6 months (if it lasts that long).