Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Lemon Yogurt Mousse with Homemade Jam

Serves 4 | Ready in 1 hour

Written by
Lemon Yogurt Mousse with Homemade Jam
This cloudlike dessert gives ice cream a run for its money. A tangy yogurt mousse is topped with a floral strawberry jam and garnished with (surprise!) black pepper. If you’d like a bit of crunch, top with chopped pistachios or almonds. [callout]

Tip: Pump up the jam

You can use any soft summer fruit to make this quick jam. Try plums, apricots, raspberries or blueberries for a fresh spin. [/callout]

Ingredients

  • 1 cup full-fat canned coconut milk, chilled
  • 1/2 cup plain dairy-free yogurt
  • Zest of 1 lemon, plus more to garnish
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 cups sliced fresh strawberries or raspberries
  • 1 tsp chopped fresh thyme
  • 1/2 tsp fresh purple lavender flowers,  plus more to garnish (optional, as it has a  very floral taste)
  • 2 tsp lemon juice
  • Ground black pepper, to serve (optional)

Nutrition

Per serving:

  • calories 286
  • protein 3g
  • fat 23g
  • carbs 19g
    • sugar 14g
    • fiber 0g
  • sodium 38mg

Directions

01
In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat coconut milk until soft peaks form.
02
Add yogurt, lemon zest, maple syrup and vanilla. Beat again until medium peaks form (donu2019t overwhip). Spoon mousse into 4 glass jars or bowls, cover and chill for at least 30 minutes, up to 1 day.
03
In small saucepan over high heat, combine berries, thyme and lavender (if using). When berries begin to sizzle and release some juice, reduce heat to medium-low, cover and cook until berries are very soft. Stir in lemon juice and transfer to food processor or blender; pureu0301e until smooth. Chill until ready to serve.
04
Dollop jam on top of chilled mousse and sprinkle with fresh pepper, additional lemon zest and additional lavender buds, if using. Serve.

READ THIS NEXT