Yoghurt Mousse With Strawberry Sauce

“Refreshingly light in taste, not too much calories. My version of a recipe from a German cooking magazine. :)”

Ingredients Nutrition


  1. NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
  2. Soak gelatin in water according to package direction.
  3. Mix lemon juice with yoghurt and 2 1/2 T sugar.
  4. Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
  5. Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
  6. Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
  7. Remove from the fridge and stir with a whisk until smooth.
  8. Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
  9. Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
  10. Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

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