Best Fat Free Frozen Yogurt Mousse Recipes

LEMON YOGURT MOUSSE (NON FAT)

Lemon Yogurt Mousse (Non Fat) image

This recipe is from Nick Malgieri, the former Executive Pastry Chef of Windows on the World, and part of his newest cookbook "Perfect Light Desserts." At just 100 caloriesper serving, this looks like a delightful dessert that will satify a sweet craving without guilt. This preparation is a little tricky so have all your ingredients at the ready so that each step can be followed before the mousse sets. A perfect accompaniment for this mouse would be a drizzle raspberry sauce or strawberry coulis.

Provided by justcallmetoni

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup plain nonfat yogurt, preferably Greek
1 teaspoon lemon zest, finely grated
3 tablespoons lemon juice, strained
1 teaspoon pure vanilla extract
1/4 cup warm water
1 (2 1/2 teaspoon) envelope unflavored gelatin
2/3 cup egg white, about 4-5 large egg whites
1 pinch salt
3/4 cup sugar

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.

Nutrition Facts : Calories 105.6, Fat 0.1, Cholesterol 0.6, Sodium 78.5, Carbohydrate 21.8, Sugar 21.4, Protein 4.6

FABULOUS FAT-FREE FROZEN YOGURT

Fabulous Fat-Free Frozen Yogurt image

Make and share this Fabulous Fat-Free Frozen Yogurt recipe from Food.com.

Provided by Jenny Sanders

Categories Frozen Desserts

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups plain nonfat yogurt
2 cups blueberries or 2 cups fruit, pieces of your choice
1/2 lemon, juice of
3 tablespoons blueberry jam or 3 tablespoons other complementary jam
1 -4 tablespoon sugar

Steps:

Freeze the yogurt, and the fruit, if you are starting with fresh.
It is best to put the yogurt into an ice-cube tray.
Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
They should be thoroughly blended.
Taste, and process in as much sugar as seems good to you.
Spoon into serving dishes and return to the freezer until dessert time.
If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.

YOGURT MOUSSE

Yogurt Mousse image

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

Ingredients

1 cup plain yogurt
3 tablespoons sugar
1 cup whipping cream
2 teaspoons unflavored gelatin (or one packet of knox gelatin)
3 tablespoons hot water (For dissolving gelatin)

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.

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