Strawberry and Yogurt Mousse / Low Carb / Sugar Free

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STRAWBERRY & YOGURT MOUSSE – Low Carb, Sugar Free

It’s getting really warm here in Osaka, Japan, so I just feel like something sweet yet light. This strawberry and yogurt mousse is perfect for warmer weather.

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It has two layers of light mousse: yogurt and strawberry yogurt. Don’t they just look lovely? ❤

Of course, a regular silicone muffin mold works too. I’m sure that would be easier to remove the mousse from it than mine 😛

Please run a toothpick around the edge of each cup to remove the mousse nicely if you find it difficult.

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Strawberry and Yogurt Mousse / Low Carb / Sugar Free

Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Author Miyuki

Ingredients

Yogurt Mousse Layer

  • 3 oz Cream Cheese (Softened) (85 g)
  • 1.5 tsp Stevia Powder (or 1/4 Other Powdered Sweetener of Choice - Adjust)
  • 3 oz Greek Yogurt (Room Temp) (85 g)
  • 1/4 cup Heavy Cream (60 cc)
  • 1 tbsp Water
  • 2 tsp Gelatin (7 g)
  • 2 tbsp Boiling Water

Strawberry Yogurt Mousse Layer

  • 3 oz Frozen Strawberries, Thawed
  • 1 tsp Water
  • 1/4 tsp Gelatin
  • 1 tsp Boiling Water

Instructions

Yogurt Mousse Layer

  1. In a large bowl, beat the cream cheese and sweetener together.

  2. Add the yogurt and lemon juice and beat well.

  3. In another bowl, beat the heavy cream until soft peaks form.

  4. Add the whipped heavy cream to the yogurt mixture.

  5. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes. Add the boiling water and stir well to dissolve the gelatin.

  6. Add the gelatin mixture to the yogurt mixture and mix well.

  7. Remove 1/3 of the yogurt mixture and place in a separate bowl. Set aside.

  8. Spoon the other 2/3 of the yogurt mixture into a six-cavity silicone mold.

  9. Place the mold in the freezer while preparing the strawberry yogurt mousse layer.

Strawberry Yogurt Mousse Layer

  1. Crush the strawberries in a medium bowl.

  2. Add the strawberries to the yogurt mixture you set aside and stir well.

  3. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes. Add the boiling water and stir well to dissolve the gelatin.

  4. Add the gelatin mixture to the strawberry mixture and mix well.

  5. Remove the silicone mold from the freezer.

  6. Spoon the strawberry mixture over the yogurt mousse.

  7. Refrigerate for 2 hours or until set.

  8. Run a toothpick around the edge of each cup and remove the mousse. * If you still find it difficult to remove the mousse from the mold, freeze for about 20 – 30 minutes and remove, and then store the mousse back in the fridge.

Recipe Notes

Per Serving:

Calories 106 kcal, Protein 2.0 g, Total Fat 9.6 g, Total Carbohydrate 2.5 g, Dietary Fiber 0.2 g, Sugar 2.3 g

I always use Stevia Powder, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.

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