Recipe for Strawberry Mousse | Almanac.com

Strawberry Mousse

Makes 8 servings.
Preparation Method
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This sweet, smooth Strawberry Mousse always reminds us of summer! Though many mousse recipes use heavy cream, this one uses yogurt—and it’s packed with fruit. 

We think that the taste is a little like a daiquiri—and the mousse could be served as a dessert or a snack. 

If you don’t have a 4-cup mold handy, use glasses. Even a glass bowl is perfectly fine if you’re just making a family dessert. However, if you’re making the mousse for a party, it’s difficult to extract the mousse without it breaking apart!

2 tablespoons unflavored gelatin
3 cups strawberries, cut tops off and halve
1 tablespoon plus 2 teaspoons sugar
1-½ cups plain yogurt
1 medium banana, cut up for blender
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.


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