Lemon Yogurt Mousse with Blueberry Sauce

Sunday Dinner

Gouda and Lemon Thyme Gougères with Peaches

Tomato Based Gazpacho with Lump Crabmeat Salad Garnish

Lemon Yogurt Mousse with Blueberry Sauce

Sunday dinners are a little different now. My son, Jack, is a recent Mizzou graduate and getting ready to move into his own world in Madison, WI. My daughter, Emma, is finishing up her last year at Tulane and my youngest , Mabelle, is sixteen; therefore she is barely seen or heard from. So, it is pretty much me and my husband and the two black black furry creatures lurking under the table at dinner time. I’ll have to fill you in on our newest family member another time. On to the menu and recipe…
It is HOT here in Illinois!! I mean, it seems like it was 50°F just a couple of weeks ago and now the heat index is over 100°F. 🔥 That means, it is a “no oven or stove” Sunday dinner. Ok, I did turn the stove on for a few minutes for the blueberry sauce.

The feature of tonight’s menu is the dessert, Lemon Yogurt Mousse. I like to think of it is as a no-bake, cold summer soufflé. A little bit of the fresh blueberry sauce is spooned into the bottom of each ramekin and then the light and airy mousse is spooned on top of the sauce. There is a nice tang from the addition of Greek yogurt to the mousse and the lemon adds a zesty (pun intended) punch. As for the Greek yogurt, I have had equally good results using whole, 2% or 0%.  It just depends on your preference. I used 0% for tonight. The mousse is served in 4 ounce ramekins, so it is the perfect amount of sweetness to end our dinner on a hot summer day. Happy Sunday!

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Lemon Yogurt Mousse with Blueberry Sauce

By Nicole

Prep: 15 minutes mins

Cook: 15 minutes mins

Refrigeration Time: 6 hours hrs

Total: 6 hours hrs 30 minutes mins

Servings: 6

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This refreshing dessert has a delicate and airy lemon mousse that is dressed up with a bright and flavorful blueberry sauce. It is perfect to enjoy on a warm Summer day!

Equipment

• Ramekins
• Fine-mesh strainer
• Stand mixer

Ingredients 

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For the Blueberry Sauce

• ▢ ¾ cup (3 ¾ ounces) fresh blueberries, plus extra for garnish
• ▢ 2 tablespoons granulated sugar
• ▢ 2 tablespoons water
• ▢ ¼ teaspoon lemon zest
• ▢ Pinch of Kosher salt

For the Mousse

• ▢ ¾ teaspoon unflavored gelatin
• ▢ 3 tablespoons water
• ▢ ½ cup Greek Yogurt, whole or 2%
• ▢ ¼ cup heavy cream
• ▢ 1 ½ teaspoon lemon zest, about ½ a lemon, plus extra for garnish
• ▢ 3 tablespoons freshly squeezed lemon juice
• ▢ 1 teaspoon pure vanilla extract
• ▢ ⅛ teaspoon Kosher salt
• ▢ 3 extra-large egg whites
• ▢ ¼ teaspoon cream of tartar
• ▢ 6 tablespoons (2 ⅔ ounces) granulated sugar

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Instructions 

For the Blueberry Sauce

• In a medium saucepan over medium heat, bring blueberries, sugar, water, zest and salt to a simmer; stirring occasionally. Cook until sugar is dissolved and blueberries are heated through, 2-4 minutes. Transfer mixture to a blender and purée until smooth, about 20 seconds. Strain purée through a fine-mesh strainer, pressing on solids (you should have about ½ cup). Spoon sauce evenly into six (4 ounce) ramekins and refrigerate until chilled, about 20 minutes.

For the Mousse

• Meanwhile, sprinkle gelatin over water in a small bowl and let sit until gelatin softens, about 5 minutes. In a separate bowl, whisk yogurt, cream, lemon zest, lemon juice, vanilla and salt until smooth; set aside.
• In the bowl of a stand mixer, whisk together egg whites, cream of tartar and sugar. Set bowl over a medium size pot of barely simmering water, making sure that the water does not touch the bottom of the bowl. Heat mixture, whisking constantly, until it has tripled in size and registers about 160°F, about 5-10 minutes.
• Off heat, quickly whisk in the softened gelatin until melted. Using stand mixer fitted with the whisk attachment, whip warm mixture on medium-high speed until stiff peaks form, about 4-6 minutes. Add yogurt mixture and continue to whip until just combined, about 30-60 seconds.
• Divide mousse evenly among chilled ramekins with blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set, about 6-8 hours or overnight. Garnish with blueberries and lemon zest. Serve chilled. Enjoy!

Nutrition

Calories: 130kcal, Carbohydrates: 20g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 12mg, Sodium: 84mg, Potassium: 102mg, Fiber: 1g, Sugar: 19g, Vitamin A: 157IU, Vitamin C: 6mg, Calcium: 29mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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