Lemon Mousse with Strawberries

Sampling this lemon mousse with strawberries is like spooning up sunshine; the jewel-like layers of berries are an unexpected delight. We’ve lightened up the mousse by substituting gelatin and fat-free yogurt for the usual quantities of eggs and cream.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada

 

Lemon Mousse with Strawberries
Lemon Mousse with Strawberries
Servings Prep Time Cook Time Passive Time
8servings 15minutes 5minutes 3hours chilling
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
5minutes 3hours chilling
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Hull the strawberries and slice thickly.
  2. Sprinkle the gelatin over 1⁄4 cup cold water in a small bowl. Allow to stand for 5 minutes to soften.
  3. Place another 1⁄4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatin and cook, whisking constantly, until the gelatin has dissolved, about 1 minute.
  4. Remove from the heat, transfer to a medium bowl and cool to room temperature, whisking occasionally. Whisk in the yogurt. Alternately layer the strawberries and lemon mousse in 8 dessert bowls and chill until set, about 3 hours. Serve.
Recipe Notes

Per serving: 129 calories, 3 g protein, 3 g total fat, 1 g saturated fat, 32 mg cholesterol, 22 g total carbohydrate, 22 g sugars, 1 g fibre, 25 mg sodium

Although the vitamin C in the lemon juice is diminished somewhat by being heated, one serving still provides a useful amount of this antioxidant vitamin.