Strawberry Lemon Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Plain lowfat yogurt4 ozs Cool Whip Light topping (2 cups)1/2 cup Smuckers Squeeze Reduced Sugar Strawberry Spread2 Tbsp fresh Lemon juice1/2 Tbsp Lemon Zest, freshly grated (optional)1.5 Tbsp unflavored gelatin(Optional: Fresh sliced strawberries or other fruit for garnish or toppings)
Put the lemon juice and lemon zest in a small microwaveable dish. Sprinkle the gelatin evenly over the juice and set aside for 5 minutes to bloom the gelatin.
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After the gelatin mixture has had a chance to sit, microwave it on high for 30-40 seconds or until the gelatin is completely dissolved. Set aside to cool for a couple minutes.
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In a medium bowl, combine plain yogurt and strawberry spread, mix well. Add the gelatin mixture while stirring vigorously to ensure the gelating mixture is well distributed in the yogurt.
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Gently fold the Cool Whip into the yogurt taking care not to deflate the mixture by stirring too vigorously.
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I scoop 3.5 ozs into eight individual 4 oz storage containers and refrigerate for at least 2 hours. But you could also eat immediately or refrigerate the entire mixture in a single bowl.
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I've done this with organic chocolate syrup instead of strawberry jelly, but you have to be prepared for the pronounced tanginess of the yogurt to come through. The strawberry and lemon work perfectly with the yogurt.
[Note: The Smuckers Squeeze Reduced Sugar jelly is a surprisingly good product. It has no high fructose syrup, is lower in sugar than regular jelly, and has no chunks so it distributes evenly and smoothly throughout this recipe]
Number of Servings: 8
Recipe submitted by SparkPeople user S318830.
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After the gelatin mixture has had a chance to sit, microwave it on high for 30-40 seconds or until the gelatin is completely dissolved. Set aside to cool for a couple minutes.
.
In a medium bowl, combine plain yogurt and strawberry spread, mix well. Add the gelatin mixture while stirring vigorously to ensure the gelating mixture is well distributed in the yogurt.
.
Gently fold the Cool Whip into the yogurt taking care not to deflate the mixture by stirring too vigorously.
.
I scoop 3.5 ozs into eight individual 4 oz storage containers and refrigerate for at least 2 hours. But you could also eat immediately or refrigerate the entire mixture in a single bowl.
.
I've done this with organic chocolate syrup instead of strawberry jelly, but you have to be prepared for the pronounced tanginess of the yogurt to come through. The strawberry and lemon work perfectly with the yogurt.
[Note: The Smuckers Squeeze Reduced Sugar jelly is a surprisingly good product. It has no high fructose syrup, is lower in sugar than regular jelly, and has no chunks so it distributes evenly and smoothly throughout this recipe]
Number of Servings: 8
Recipe submitted by SparkPeople user S318830.
Nutritional Info Amount Per Serving
- Calories: 99.4
- Total Fat: 3.0 g
- Cholesterol: 3.7 mg
- Sodium: 43.7 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.0 g
- Protein: 3.2 g