This cloudlike dessert comes together in under an hour and gives ice cream a run for its money. A tangy, light yogurt mousse is topped with a floral lavender- and thyme-infused strawberry jam, and garnished with (surprise!) black pepper. If you’d like a bit of crunch, top with chopped pistachios or almonds.
TIP: Use any soft summer fruit to make this quick jam. Consider using plums, apricots, raspberries, or blueberries.
Lemon Yogurt Mousse with Homemade Jam
Ingredients
- 1 cup (250 mL) heavy cream or full-fat canned coconut milk, chilled
- 1/2 cup (125 mL) plain Greek yogurt
- Zest of 1 lemon, plus more to garnish
- 2 Tbsp (30 mL) honey
- 1/2 tsp (2 mL) vanilla extract
- 2 cups (500 mL) sliced fresh strawberries or raspberries
- 1 tsp (5 mL) chopped fresh thyme
- 1/2 tsp (2 mL) fresh purple lavender flowers, plus more to garnish (optional, as it has a very floral taste)
- 2 tsp (10 mL) lemon juice
- Ground black pepper, to serve, optional
Nutrition
Per serving:
- calories286
- protein3g
- fat23g
- saturated fat14g
- trans fat0g
- carbohydrates19g
- sugars14g
- fibre0g
- sodium38mg
Directions
01
In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat cream or coconut milk until soft peaks form. Add yogurt, lemon zest, honey, and vanilla. Beat again until medium peaks form (donu2019t overwhip or cream will curdle). Spoon mousse into 4 glass jars or bowls, cover, and chill for at least 30 minutes, up to 1 day.
02
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.
03
Dollop jam on top of chilled mousse, sprinkle with fresh pepper, additional lemon zest, and additional lavender buds, if using. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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