Cooking With The Old Farmer's Almanac

Looking for a light summertime dessert? Try this Strawberry Mousse!

Catherine Boeckmann

On a cool spring day, I made this Strawberry Mousse recipe from the Garden Fresh Cookbook. Cooking with strawberries always reminds me of summer!

I chose the mousse because it seemed easy and healthy. Though many mousse recipes use heavy cream, I was happy to find that this one uses yogurt—and it’s packed with fruit.

I had never used unflavored gelatin before; it’s easy to find in the grocery store. When you soak the gelatin, it hardens but don’t be concerned. Later, under heat, you’ll dissolve it with a little mixing.

When you cut the strawberries up, it’s easiest to slice off the tops first and halve them. You’ll want to cut up the banana, too, or it won’t get pureed.

I didn’t have a 4-cup mold handy, so I used a simple glass bowl. This is perfectly fine if you’re just making a family dessert. However, if you’re making the mousse for a party, find a mold or it’s difficult to extract the mousse without it breaking apart!

The finished mousse looks very simple on its own—a light-pink ring. Keep some extra strawberries on hand to place on the top of the mousse and around the sides.

When my colleague tried the mousse, she said that it tasted like a daiquiri. Indeed, it’s very sweet and smooth. I think it could also work for a luncheon, an afternoon tea, or even a healthy snack—disguised as a treat!

What do you think? Find more wonderful recipe ideas in the delightful Garden Fresh Cookbook!


Strawberry Mousse (courtesy of The Garden-Fresh Cookbook)

2 tablespoons unflavored gelatin
3 cups strawberries
1 tablespoon plus 2 teaspoons sugar
1-½ cups plain yogurt
1 medium banana, peeled
¼ teaspoon cinnamon

Lightly oil a 4-cup mold. In a small bowl, combine the gelatin with 2 tablespoons of water and soften for 5 minutes. Halve a few more then half of the strawberries, then sprinkle the cut sides with 1 tablespoon of sugar and set aside. In a blender or food processor, purée the yogurt, remaining strawberries, banana, cinnamon, and 2 teaspoons of sugar. In a small saucepan, bring ¼ cup of water to a boil. Add the gelatin, stir, and heat until the gelatin is completely dissolved. In a separate saucepan over medium heat, warm the strawberry purée until it is hot to the touch but not boiling. Add the gelatin mixture and stir to combine. Place half of the sweetened strawberries in the mold, cut side up. Pour half of the yogurt mixture over the berries. Add the remaining strawberries and top with the remaining yogurt mixture. Refrigerate for at least 4 hours, or overnight. Unmold before serving.

Makes 8 servings.

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