Yummy Light and Fluffy Yogurt Mousse without Heavy Cream Recipes

Light and Fluffy Yogurt Mousse without Heavy Cream. So I thought up this healthy, easy, and delicious recipe. Make sure the gelatin dissolves completely. If you're too bothered to use ice water, chill the bowl in the.

The stabilizers within the product help mousse to retain its shape for a long period of time, such as overnight in the fridge. With this in mind, there is no excuse not to make it. This light and fluffy French Vanilla Mousse is the easiest mousse recipe you can make. You can cook Light and Fluffy Yogurt Mousse without Heavy Cream using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Light and Fluffy Yogurt Mousse without Heavy Cream

1. It's 1 of pack Yogurt.
2. It's 5 grams of Gelatin.
3. Prepare 40 grams of Sugar.
4. You need 100 ml of Milk.
5. It's 60 grams of Ritz crackers.
6. Prepare 30 grams of Butter.

Delicious with a light, sweet flavor, you will want to make this over and over again! All you need are just a few ingredients and you are on your way to making this easy vanilla mousse recipe! Check out all of my delicious mousse recipes. The egg white helps leaven a fruit puree into a light and fluffy dessert.

Light and Fluffy Yogurt Mousse without Heavy Cream instructions

1. After you buy the yogurt, lay on its side in the refrigerator to let the water drain..
2. Sprinkle gelatin over water (not listed)..
3. Put the Ritz crackers into a bag and crush into powder. Then melt the butter, add to the bag and squeeze the bag with your hands to mix..
4. Spread Step 3 into the bottom of individuals container and lightly pack down with a spoon. Chill the containers in the refrigerator..
5. Heat milk, add sugar, dissolved gelatin and mix well. Be careful not to let the milk boil..
6. When everything is dissolved, turn off the heat and let it cool. After it's cooled, go to Step 7..
7. Here is the yogurt left on its side overnight. Discard the liquid, but it's okay if you can't get all of the liquid out..
8. Put the strained yogurt into a bowl and whisk until smooth. Then add the mixture from Step 6. Quickly mix until well blended..
9. Place the bowl over ice-cold water, stirring constantly with a whisk as to incorporate air..
10. If your hand gets tired, you can take a break and wait for the yogurt to thicken. Then mix again..
11. Whip well until the mousse looks like whipped cream with stiff peaks. Pour into a container and refrigerate. When it sets, it's done..
12. Because the mousse is already cool, it will set quickly. It will turn out soft, light and fluffy. Have fun decorating the mousse with anything you like..

Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. I think the water "mousse" is OK, but think it is best suited for a cake filling or covering, and not as a stand-alone "mousse." It is just too rich, and not fluffy enough. Plus, making the first mousse helps me use up my extra eggs, gives us a little more protein, and uses less chocolate for the resulting amount of mousse. Fluffy, cultured and as close to real whipped cream as you get, whipped low-fat yogurt gives latte lovers, fresh-fruit fiends and anyone who eats lean a low-fat option for topping and garnishing.