Mascapone Chestnut Yogurt Mousse Recipes
FAT FREE FROZEN YOGURT MOUSSE
Really easy fat free dessert. The longer you process it, the bigger it gets! The yogurt needs to be completely frozen. Experiment with different flavors.
Provided by TVan8879
Categories Frozen Desserts
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 25.2, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.3, Carbohydrate 3.4, Protein 2.4
MASCARPONE MOUSSE
Make and share this Mascarpone Mousse recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
- Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.
YOGURT MOUSSE
This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.
Provided by Anulazuli
Categories Breakfast
Time 1h15m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yogurt and sugar in a medium sized bowl,.
- In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
- In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
- Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
- Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.
LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 8 Verrines, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain raspberries, gently pat dry and set aside.
- In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
- In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
- In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
- Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
- Chill until serving time.
VANILLA BEAN GREEK YOGURT MOUSSE OVER FRUIT
I found this on Mia's Domain. I haven't tried it yet, but it looks elegant, delish and very refreshing!
Provided by Scoutie
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit of your choice.
Nutrition Facts : Calories 418.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 5.3, Sugar 2.1, Protein 2.4
ORANGE VELVET GELATIN-YOGURT MOUSSE
Inspired by another recipe (Raspberry Pink Velvet Gelatin-Yogurt Mousse), I made an orange version which I like even better.
Provided by Kathy
Categories Gelatin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
- Whisk in yogurt.
- Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
- When ready to serve, top with orange segments and a dollop of yogurt.
Nutrition Facts : Calories 79.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.5, Sodium 122.7, Carbohydrate 17.2, Fiber 0.8, Sugar 10.4, Protein 5.8
MASCAPONE CHESTNUT YOGURT MOUSSE
This recipe requires only a few minutes of mixing. Chestnut spread is often used in France and can be purchased on Amazon. The spread is quite sweet so you don't need to add extra sugar unless you have a real sweet tooth. If you don't wish to use rum, I suggest adding vanilla extract instead. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix the first four ingredients using a hand mixer.
- Divide the mouse into 4 or 5 dishes.
- Dust some cocoa powder and chocolate shavings on top.
- Refrigerate. Infuse love and serve!
Nutrition Facts : Calories 108.7, Fat 2.1, SaturatedFat 1, Cholesterol 5, Sodium 25.4, Carbohydrate 18.3, Fiber 0.1, Sugar 1.8, Protein 2.5
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