Quick Raspberry Yoghurt Mousse
[dropcap style=”font-size: 60px; color: #9b9b9b;”] Y[/dropcap]ou know those days when you’re in the mood for ‘something sweet’ but don’t feel like turning on the oven, or waiting very long? Then that’s when you need a quick, light dessert ‘treat’ like these little mousses!
I love the tartness of yoghurt but you could always use whipped cream (or a combo of both) if you prefer a creamier treat.
enough for: 2
takes: 10 minutes
2 handfuls raspberries, defrosted if frozen
pinch stevia or sugar
1/2 cup Greek yoghurt
handful roast almonds, chopped
1. Mash berries with a fork until you have a rough puree. Taste and add stevia or sugar as needed, remembering the yoghurt will be quite tart.
2. Fold the berries through the yoghurt, leaving it a little unmixed or ‘swirled’.
3. Divide between 2 small glasses, top with almonds and serve immediately.
Wine match: Either a glass of champagne or a nice cup of tea. Rose tea is lovely with raspberries.
vegan / dairy-free / paleo – try berry sorbet instead, Whiz frozen berries in a food processor until you have a lovely ‘sorbet’ texture. About 300g (10oz) berries will serve 3-4. Or see the coconut idea below. You could also just use coconut yoghurt.
berry & coconut – chill 1 can of coconut cream. Remove the lid and whip the solid coconut ‘cream’ leaving behind the watery liquid. Swirl in berry puree as above.
stone fruit mousse – remove the seeds from 4 ripe peaches or 8 apricots and puree the fruit in the food processor. Swirl through cream instead of the berries. Roasting the fruit first will intensify the flavour.
creamier mousse – replace yoghurt with lightly whipped cream.
other flavour ideas– any ripe fruit will work if you mash or puree it first. Chocolate chunks are a nice addition.
different nuts – hazelnuts, macadamias, cashews or brazil nuts would be great alternatives.
nut-free – skip it or replace with finely chopped chocolate.
more substantial – this makes dainty servings, if you’re hungry you could easily double everything.
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