Citrus Bliss Yogurt Mousse with Blueberry Drizzle
Indulge in the refreshing flavors of our Citrus Bliss Yogurt Mousse, a delightful and airy dessert perfect for any occasion. This light and creamy mousse is crafted with wholesome Greek yogurt, zesty lemon juice, and a touch of velvety heavy cream, delivering a burst of citrus in every bite. Topped with a luscious blueberry sauce, this dessert not only looks stunning but also boasts a guilt-free appeal, containing just 4 Weight Watchers points per serving. Pre-measure your ingredients and follow the method for a dessert that can be prepared up to two days in advance, making it an ideal choice for entertaining or satisfying a sweet craving without the extra calories.
N/A
Servings
47
Calories
14
Ingredients
Ingredients
blueberries
3/4 cup (fresh or frozen)
sugar
2 tablespoons (divided for sauce and mousse)
water
5 tablespoons (divided for sauce and gelatin)
salt
1 pinch (for sauce)
unflavored gelatin
3/4 teaspoon (hydrated)
whole milk Greek yogurt
1/2 cup (none)
heavy cream
1/4 cup (none)
lemon zest
1 1/2 teaspoons (grated)
fresh lemon juice
3 tablespoons (none)
vanilla extract
1 teaspoon (none)
salt
1/8 teaspoon (for mousse)
egg whites
3 large (none)
sugar
6 tablespoons (for meringue)
cream of tartar
1/4 teaspoon (none)
Instructions
1
To make the blueberry sauce, combine the blueberries, 2 tablespoons of sugar, 2 tablespoons of water, and a pinch of salt in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture simmers for about 2 to 4 minutes.
2
Transfer the mixture to a blender and puree until smooth for approximately 20 seconds. Strain the puree through a fine mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible; you should obtain about 1/2 cup of blueberry sauce.
3
Spoon the sauce evenly into six 4-ounce ramekins and refrigerate while preparing the mousse, about 20 minutes.
4
For the mousse, pour 3 tablespoons of water into a small bowl and sprinkle the gelatin over the top. Allow the gelatin to hydrate and soften for 10 minutes.
5
In a separate bowl, whisk together the Greek yogurt, heavy cream, lemon zest, fresh lemon juice, vanilla extract, and 1/8 teaspoon of salt until the mixture is smooth and creamy.
6
In a large bowl (or the bowl of a stand mixer), combine the egg whites, 6 tablespoons of sugar, and the cream of tartar. Place the bowl over a saucepan filled with barely simmering water, ensuring that the bottom does not touch the water. Whisk constantly until the mixture triples in volume and reaches 160°F on an instant-read thermometer, about 5 to 10 minutes.
7
Carefully remove the bowl from heat and whisk in the hydrated gelatin until completely melted and incorporated.
8
Using an electric mixer, beat the warm egg white mixture on medium-high speed until stiff, glossy peaks form, approximately 4 to 6 minutes.
9
Gently fold in the yogurt mixture until just combined, being careful not to deflate the mousse.
10
Evenly divide the mousse among the chilled ramekins, covering tightly with plastic wrap. Refrigerate for at least 6 to 8 hours or until fully set.
11
Serve chilled, garnished with additional fresh blueberries if desired.
Nutrition Information
2.1
Fat
5
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Bliss Yogurt Mousse?
It is a light and airy dessert made with Greek yogurt, lemon juice, and heavy cream, topped with a blueberry drizzle.
How many calories are in one serving?
Each serving contains approximately 47 calories.
Is this recipe suitable for Weight Watchers?
Yes, it is designed as a guilt-free dessert with only 4 Weight Watchers points per serving.
Can I use frozen blueberries for the drizzle?
Yes, you can use either fresh or frozen blueberries to make the sauce.
How long does it take to make the blueberry sauce?
The sauce takes about 2 to 4 minutes to simmer, plus 20 seconds of blending.
Why do I need to strain the blueberry puree?
Straining removes solids and seeds to ensure the sauce is perfectly smooth and luscious.
How much blueberry sauce does the recipe yield?
You should obtain approximately 1/2 cup of blueberry sauce after straining.
How do I hydrate the gelatin?
Sprinkle 3/4 teaspoon of unflavored gelatin over 3 tablespoons of water and let it soften for 10 minutes.
What kind of yogurt is best for this mousse?
Whole milk Greek yogurt is recommended for its creamy texture and rich flavor.
Can I substitute the heavy cream?
While heavy cream provides the best texture, you can experiment with lighter alternatives, though it may affect the creaminess.
How much lemon juice is required?
The recipe calls for 3 tablespoons of fresh lemon juice.
Why must the egg whites be heated over simmering water?
Heating them to 160°F ensures they are safe to consume and helps the sugar dissolve into a stable meringue.
What temperature should the egg white mixture reach?
The mixture should reach 160°F on an instant-read thermometer.
What is the purpose of cream of tartar?
Cream of tartar helps stabilize the egg whites so they can reach stiff, glossy peaks.
How long do I beat the egg white mixture?
Beat the mixture on medium-high speed for approximately 4 to 6 minutes until stiff peaks form.
When do I add the hydrated gelatin?
Whisk the gelatin into the warm egg white mixture immediately after removing it from the heat.
How do I incorporate the yogurt mixture into the meringue?
Gently fold it in until just combined to avoid deflating the airy mousse.
How long does the mousse need to refrigerate?
The mousse should be refrigerated for at least 6 to 8 hours to fully set.
Can I make this dessert in advance?
Yes, the mousse can be prepared up to two days in advance.
How many servings does this recipe provide?
The recipe makes six servings.
What size ramekins should I use?
Six 4-ounce ramekins are the recommended size for this recipe.
Is this recipe low-fat?
Yes, it contains only 2.1g of fat per serving.
Can I use a different fruit for the drizzle?
Yes, raspberries or blackberries would also work well as a substitute for blueberries.
Is the mousse gluten-free?
Yes, the ingredients listed are naturally gluten-free.
How should I store the finished mousse?
Keep the ramekins covered tightly with plastic wrap in the refrigerator.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is preferred for its vibrant flavor, but bottled can be used if necessary.
Do I need an electric mixer for this recipe?
Yes, an electric mixer or stand mixer is required to beat the egg whites to stiff peaks.
What should I do if my mousse doesn't set?
Ensure the gelatin was fully dissolved and that the mousse has chilled for at least 6 hours.
Can I omit the sugar?
The sugar is necessary for the structure of the meringue and the sweetness of the sauce.
How should I garnish the dessert?
Serve it chilled, garnished with additional fresh blueberries if desired.