Lemon Yogurt Mousse Cooks Illustrated Weight Watcher Friendl Recipes

LEMON-YOGURT MOUSSE

Steps:

• Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

LEMON YOGURT MOUSSE (NON FAT)

Steps:

• In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
• Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
• To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
• Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
• Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
• Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
• Note: This can be made up to a day ahead of serving.

LEMON MOUSSE--WEIGHT WATCHERS

Steps:

• Dissolve jello in hot water and then add lemon juice and 7-Up.
• Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
• Fold in whipped topping.
• Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
• VARIATIONS:.
• LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
• LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
• CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
• MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.

FAT FREE FROZEN YOGURT MOUSSE

Steps:

• Put the milk and the frozen container of yogurt into a food processor.
• Process for 3 minutes or until all of the yogurt is combined with the milk.