Strawberry yogurt mousse

    2 hours 20 min

    This lovely strawberry dessert captures the taste of summer. Creamy, mild bio yogurt is used in place of cream for a lighter, lower fat mousse, which is chilled until set and then served with a raspberry and currant sauce.

    7 people made this

    Serves: 4 

    • 1 tbsp powdered gelatine
    • 450 g (1 lb) strawberries
    • 25 g (scant 1 oz) caster sugar
    • 500 g (1 lb 2 oz) plain low-fat bio yogurt
    • Raspberry and currant sauce
    • 115 g (4 oz) red or black currants, plus a few extra on stalks to decorate
    • 25 g (scant 1 oz) caster sugar
    • 115 g (4 oz) raspberries
    • 1 tbsp framboise (raspberry liqueur) or kirsch

    Prep:2hr10min  ›  Cook:10min  ›  Ready in:2hr20min 

    1. Sprinkle the gelatine over 3 tbsp cold water in a small mixing bowl and leave to soak for 5 minutes or until spongy. Set the bowl over a pan of hot water and stir until the gelatine has dissolved. Remove from the heat and leave to cool.
    2. Meanwhile, put the strawberries and sugar in a bowl and mash with a fork. Add the dissolved gelatine and then the yogurt, mixing well. Divide among 4 glasses or serving dishes of 200 ml (7 fl oz) capacity. Cover and chill for at least 2 hours or until set.
    3. Meanwhile, make the sauce. Put the currants, sugar and 2 tsp water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute, then remove from the heat and add the raspberries. Purée in the pan with a hand-held blender, or crush with a fork, then press through a sieve.
    4. Pour a little of the sauce over the top of each mousse and decorate with a stalk of currants. Serve the remaining sauce separately.

    Another idea

    For a plum and yogurt bavarois, sprinkle 1 tbsp powdered gelatine over 3 tbsp apple juice and leave to soak for 5 minutes. Bring 200 ml (7 fl oz) semi-skimmed milk to boiling point. Meanwhile, whisk together 1 whole egg, 2 egg yolks, 1 tsp cornflour and 45 g (1½ oz) caster sugar in a bowl. Pour in the hot milk, whisking. Return the mixture to the rinsed-out pan and stir over a low heat for 3–4 minutes or until thickened. Remove from the heat and stir in the gelatine until dissolved. Pour the custard into a bowl and cool, stirring occasionally. Meanwhile, halve and stone 4 firm, ripe plums and put in a pan with 45 g (1½ oz) caster sugar and 170 ml (6 fl oz) apple juice. Poach for 8–10 minutes or until the plums are just soft. Remove them with a draining spoon. Simmer the poaching liquid for 5 minutes or until syrupy. Leave to cool. Stir 150 g (5½ oz) plain low-fat bio yogurt into the cooled custard, then fold in 150 ml (5 fl oz) lightly whipped whipping cream. Spoon a thin layer of the custard mixture into a chilled 1 litre (1¾ pint) ring mould, and arrange the cooled plums on top. Spoon in the remaining custard mixture. Chill for at least 2 hours or until set. Turn out and serve with the plum syrup.

    Plus points

    Bio yogurts contain live bacteria that have a beneficial effect on the digestive system. These yogurts also have a milder, creamier flavour than normal yogurt.

    Each serving provides

    C * calcium * B2, folate, niacin, copper, potassium, zinc

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