Quick Raspberry Yoghurt Mousse
You 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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