Here’s a friendly little recipe to get your weekend started. It’s easy, no-fuss and has been in regular rotation at my house for quite some time now. I can’t believe it’s taken me this long to tell you about it!
I have dessert at least once every day. It’s something I’m not willing to give up for any reason. Sometimes it’s a small piece of cake with coffee; other times it is fruit with a dollop of whipped cream. I try my best to find a healthy balance and sometimes I do a good job at that – other times, not so much. During the writing of my first cookbook I gained weight, and let me tell you, when you’re 5 feet 2 inches tall every extra pound shows. It took several months for me to take the weight off sensibly, and during that time I still refused to give up desserts. I started making lightened-up versions of my favorite recipes at home. It took a bit of creative recipe development and label-reading, but the work was well worth the reward. This is one of the desserts I relied on to satisfy my sweet tooth and keep my indulgences in check.
Unlike traditional mousse recipes, there’s no heavy cream or egg yolk in this one – just tangy nonfat Greek yogurt. Powdered gelatin gives it a substantial mousse-like consistency. The best part? It doesn’t taste “skinny”.
Meyer lemon is thought to be a cross between a lemon and an orange (or mandarin) so it’s a tad sweeter and less acidic than a regular lemon. That’s why I love using it in this mousse. If you can’t find Meyer lemon, then juice from common lemons will work just fine.
This recipe makes 4 servings, but it is very filling and a potent sweet-tart bite. I often divide it into 8 shot-size servings.
Skinny Meyer Lemon Mousse
- 4 dessert cups, 6 oz. capacity
- 1/2 cup Meyer lemon juice freshly squeezed
- .25 ounce 1 packet powdered unsweetened gelatin
- 2/3 cup sugar
- 2 cups nonfat Greek yogurt I like Fage or Chobani
- Yellow food color optional
- 1 cup fresh blackberries
- 1 tablespoon lemon zest I used a citrus zester to create curlicues
- Place the lemon juice in a medium saucepan and sprinkle the gelatin over the surface in an even layer. Allow it to stand for 3 minutes.
- Add the sugar to the pan and set it over medium heat. Cook, whisking constantly, until the gelatin mixture melts and the sugar is well incorporated, about 3 minutes. Remove the pan from the heat source and quickly whisk in the yogurt. The mixture may appear curdled at first, but this is normal –keep whisking! Add the food color, if using.
- When the mixture is smooth, spoon or pour the mousse into 4 individual dessert cups. Cover with plastic wrap and refrigerate until set, about 30 to 45 minutes.
- Just before serving, top the cups with fresh berries and lemon zest. Keep leftovers refrigerated.