Best Orange Yogurt Mousse Recipes

Orange Velvet Gelatin-Yogurt Mousse image

Provided by Kathy

Categories Gelatin

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 ounce) package sugar-free orange gelatin
1 cup boiling water
1 cup plain fat-free yogurt
6 ounces fresh mandarin oranges
4 tablespoons plain fat-free yogurt, for topping

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

Orange-Yogurt Mousse image

Provided by Martha Stewart

Time 8h

Number Of Ingredients 7

1/4 cup juice and zest from 1 navel orange, plus more zest for garnish (optional)
1 1/2 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 (1/4 ounce) packet unflavored gelatin
1 container (32 ounces) plain low-fat yogurt
1/4 cup pistachios, chopped

Steps:

In a saucepan, combine orange zest, 1/2 cup cream, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove from heat, cover, and let steep 20 minutes.
Pour orange juice into a medium bowl; sprinkle with gelatin and let soften, 5 minutes. Bring cream and sugar mixture to a simmer again; pour through a fine-mesh sieve onto gelatin, pressing on zest to extract flavor. Discard zest. Whisk until gelatin has dissolved, about 1 minute. Gradually whisk in yogurt. Cover and refrigerate 30 minutes, or use quick-chill method.
In a medium bowl, with an electric mixer, beat remaining 1 cup cream until soft peaks form. Fold gently into yogurt mixture. Divide among 6 glasses, and cover each with plastic wrap; refrigerate at least 6 hours or overnight. To serve, sprinkle with pistachios and, if desired, orange zest.