Skinny Meyer Lemon Mousse

Skinny Meyer Lemon Mousse

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.

Skinny Meyer Lemon Mousse

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”.

Skinny Meyer Lemon Mousse

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

Heather Baird
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 regular lemons will work just fine.
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Prep Time 10 mins
Cook Time 3 mins
30 minutes chill time 30 mins
Total Time 43 mins
Course Dessert
Cuisine American
Servings 4

Equipment

  • 4 dessert cups, 6 oz. capacity

Ingredients
 
 

  • 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

Instructions
 

  • 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.
Keyword greek yogurt, meyer lemon juice, unsweetened gelatin
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Unknown
Unknown
6 years ago

Love how this dessert looks delicious and is healthy too! I also never give up my dessert!!

June Burns
June Burns
6 years ago

Looks delicious! Love how light it is too 🙂 I agree, it's always good to have lightened-up treats!

Anonymous
Anonymous
6 years ago

I used sweetener (sucralose fine powder) instead of sugar and it tasted amazing!

Anonymous
Anonymous
6 years ago

Thanks for sharing, I love lemon tarts and will have to try this recipe. Looks easier to make then the recipes with egg, too, so double score!

Glory/ Glorious Treats
Glory/ Glorious Treats
6 years ago

Totally gorgeous!

Unknown
Unknown
6 years ago

Oh this is so beautiful!!! And wonderfully light! Love the twists of lemon peel on top!

Unknown
Unknown
6 years ago

I love how these deserts look, such a gorgeous pale yellow colour. I think lemon desserts must be my favourite because they taste so fresh. Gorgeous!

Anonymous
Anonymous
6 years ago

YUM! These look amazing. Anything lemon is a must-eat in my book! Your photos are gorgeous, too!

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
6 years ago

This is an unbelievably yummy looking mousse!! Love it!

Unknown
Unknown
6 years ago

Love it! Where can I find jars like the ones in your photo?

Heather Baird
Heather Baird
6 years ago

Hi Cameca! I found these at Terrain's online shop. I've linked them below.

http://www.shopterrain.com/mugs-cups/74-oz-weck-jar-set-3523431540012/searchString/weck

xo
h

Sue
Sue
6 years ago

This sounds so delicious! I need to find some meyer lemons and get right on it. 🙂 P.S. I just ordered your book, and it sounds so amazing! Can't wait!

Unknown
Unknown
6 years ago

This sounds great! Any chance the sugar can be replaced with a substitute such as stevia?

Heather Baird
Heather Baird
6 years ago
Reply to  Unknown

Hi Mike! Absolutely. Stevia is sweeter than sugar, so it can't be swapped in equal amounts. You can add the stevia a little at a time to the mousse to taste. The powder will dissolve easily with a little stirring, but I imagine stevia drops would integrate even better.

Thanks for asking!

Amber @ Homemade Nutrition
Amber @ Homemade Nutrition
6 years ago

Beautiful pics and beautiful recipe! I can' wait to try this!

Melissa | Bits of Umami
Melissa | Bits of Umami
6 years ago

I have never heard of Meyer Lemon before and I'm now going to go hunt them down! This looks absolutely incredible! Love the balance between bitter and sweet with this. Yummmmz for days.

Paula Akbari
Paula Akbari
6 years ago

This lemony treat sounds great for a bridal brunch. With the woman of the hour going through a Bridal Bootcamp, and some of her attendants also trying to shed some pounds before the big day, this luscious lower calorie mousse is perfect!

Roshini
Roshini
6 years ago

Beautiful and tangy.. perfect dessert!

Avarie
Avarie
6 years ago

Heather, this is fantastic!!! I made it with grapefruit and pink food coloring, and it's so fabulous. Thanks for the recipe.

Anonymous
Anonymous
5 years ago

Looking forward to trying this soon! How well does it hold up in the fridge? Is it OK to make it a day ahead?

Heather Baird
Heather Baird
5 years ago
Reply to  Anonymous

Hi! Yes, you can certainly make these ahead of time, they hold up well. They should be kept refrigerated.

Anonymous
Anonymous
4 years ago

I am making your recipe using homemade yogurt. Please note that if you add yogurt with live beneficial bacteria the temp of the lemon sugar mixture should be close to 112f before adding the yogurt or the beneficial probiotics will be killed. It's in the fridge right now and wait to try it after Valentine's dinner! Thanks for the recipe.

Natalie
Natalie
2 years ago

Made this and it was tasty but the tang of the yogurt over powered the lemon and texture was more pana cotta than mousse. Need to.whip more tgan the recipe notes for a more mousse like texture.