Similar to my west coast counterpart, I’m always looking for dessert recipes to satisfy my daily simple carb quota that do NOT skimp on taste and have minimal guilt factor. Also, I wouldn’t be caught dead using Truvia, low-fat half & half (WTF?) or any other low-cal, artificial cooking substitute. So when scouring my dearest Pinterest feed I stumbled upon this gorgeous image of a lemon mousse with a blueberry sauce. Immediately, I experienced an, “I must have that recipe in my dessert arsenal, STAT!” reaction. It had the right amount of sin diluted with heavenly lightness thanks to the airy mousse. Sold. But when testing said recipe I found it needed some serious re-working, but I think I managed to come up with an awesome result. Let me know what you think!

Xo,

Amanda

FLUFFY LEMONY MOUSSE w/ SUMMER BERRY SAUCE

INGREDIENTS

BERRY SAUCE:

• 1 c. fresh or frozen berries (I used frozen)
• 1 tbsp. water
• 2 tbsp. sugar (Please do NOT sub agave, honey or a liquid sweetener here. Trust me.)

LEMON MOUSSE:

• 3 tbsp. water
• 1 tsp. plain gelatin

• 1/2 c. 2% greek yogurt
• 1/3 c. half & half
• 2 tbsp. lemon juice
• zest of 2 lemons
• 1 tsp. vanilla

• 3 egg whites
• 1/3 c. sugar
• 1/4 tsp. cream of tartar (best if you have it, but kinda optional)

DIRECTIONS

1. In a small sauce pan, bring the berry sauce ingredients to a boil. Stir until sugar dissolves. Pour in a blender and pulse until smooth. OPTIONAL: Press through a mesh strainer to remove seeds. Divide into 6 serving dishes and cool in freezer.
2. In a small dish, fill with the 3 tablespoons of water. Sprinkle gelatin over top and set aside. In a separate bowl, whisk together yogurt, half & half, lemon juice, zest + vanilla. 

   

   

3. Create a double boiler by simmering a small amount of water in a sauce pan. Place a heat proof bowl with the egg whites, sugar + cream of tartar over the simmering pan. Whisk egg mixture CONSTANTLY until it becomes bubbly, frothy and the sugar has dissolved, approximately 5 minutes.
4. Remove from heat, whisk together the egg mixture + gelatin mixture on a medium-high speed until stiff peaks form, about 4-7 minutes. Turn speed to low, add the yogurt/cream mixture. Blend until just combined. (If an electric mixer is no where to be found feel free to use a hand whisk, it will just take a bit longer. On the bright side, it’s your upper body workout for the day!) The mixture will deflate a bit, which is totally okay, as the consistency really lies between a mousse and merengue.
5. Pour on top of the berry sauce filled dishes. Let set in the refrigerator for 4 hours or overnight. Sprinkle with more lemon zest before serving.