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–+ servings
lemon mousse with Greek yogurt

Greek Yogurt Lemon Mousse

Jani H. Leuschel
Your family and guests will think they are eating a cloud when you serve this frothy lemon mousse. At about 100 calories, it is the perfect light finish.
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Prep Time 30 minutes
Cook Time 5 minutes
Chill time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine French
Servings 8 ramekins
Calories 95.52 kcal

Equipment

  • Bowls, various sizes
  • measuring cups and spoons
  • Double boiler, can sub a heat-proof bowl set over simmering water
  • Stand mixer or hand-held electric mixer
  • 6 to 8 ramekins, dessert bowls, or wine/martini glasses to use for serving

Ingredients
  

  • 1 cup plain whole milk Greek yogurt
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup water
  • 1 envelope about 2 ½ teaspoons unflavored gelatin
  • ⅔ cup egg whites from 4 or 5 large eggs
  • 1 Tablespoon of Truvia stevia+erythritol
  • ½ cup sugar

Instructions
 

  • Wash hands thoroughly.
  • In a small bowl, whisk together yogurt, lemon zest, lemon juice and vanilla extract. Set aside.
  • In a small liquid measuring cup, add ¼ cup of water and sprinkle the gelatin over the top. Let it soften and then microwave for 30 seconds. Stir to dissolve.
  • In the top of a double boiler over simmering water, whisk the egg whites, Truvia, and sugar until the sugar has dissolved and the liquid is nearly scalding.
    Quickly remove from heat and pour the egg-white mixture into the bowl of a stand mixer or a bowl that will accommodate an electric hand mixer. Add the dissolved gelatin.
  • Beat the mixture with the whisk attachment of a stand mixer or with an electric mixer at high speed until egg whites form a fluffy meringue.
  • Add lemon-yogurt mixture and fold gently until thoroughly incorporated.
  • Spoon into individual serving dishes. Pour the meringue-yogurt mousse into a pastry bag or large measuring cup to make the transfer easier if you want.
    Refrigerate for an hour and a half before serving.
  • When you are ready to serve, garnish with fresh berries and mint.

Notes

Feel free to swap in 2 Tablespoon of regular sugar for the stevia blend (Truvia). 
Because it contains gelatin, this mousse firms up quickly! You can make it right before dinner and plan on serving it afterwards. 
Eggs and gelatin, essential ingredients for making lemon mousse

Credit: Jani H. Leuschel

The mousse will keep for two or three  days in the refrigerator and can be made a day ahead of time.
Whole milk yogurt tastes best in this recipe and low-fat is good, too. Studies have linked dairy with more fat to a lower risk of several diseases. For more information, read my Dairy-Do article. 🥛
 

Nutrition

Serving: 1gCalories: 95.52kcalCarbohydrates: 15.9gProtein: 5.47gFat: 1.96gSaturated Fat: 1.19gSodium: 52.37mgFiber: 0.04gSugar: 14.03g
Keyword collagen, lemons, low calorie
Tried this recipe?Let us know how it was!