Best Yogurt Mousse With Apricot Sauce Recipes
APRICOT MOUSSE
Make and share this Apricot Mousse recipe from Food.com.
Provided by Bekah
Categories Gelatin
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put apricots in bowl and cover with boiling water.
- Set aside for 1 hour to soften.
- Place drained apricots in blender, add honey and blend until smooth.
- In a small saucepan, dissolve gelatin in 2 tbls of water.
- Place on low heat and stir until all gelatin is dissolved.
- Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.
- (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.
- Refrigerate for 1 hour before serving.
- ENJOY!
Nutrition Facts : Calories 236.4, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.1, Sodium 267.3, Carbohydrate 43.8, Fiber 2.4, Sugar 39.5, Protein 12.7
APRICOT MOUSSE
Provided by Marian Burros
Categories dessert
Time 3h30m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine gelatin with 1/4 cup water. Set aside to soften. In a small saucepan, combine apricots with 1 tablespoon sugar and 2 cups water. Place over medium-low heat, and simmer until tender, about 15 minutes. Drain well.
- In a food processor, combine apricots and lemon juice. Process until pureed. Add lemon zest and orange zest, and pulse to mix.
- Transfer apricot mixture to a small saucepan, and add gelatin mixture. Place over low heat and stir just until warmed, about 2 minutes. Remove from heat and whisk in fromage blanc, Grand Marnier and salt. Set aside.
- Using an electric mixer, beat egg whites until foamy. Gradually add 3 remaining tablespoons sugar, and continue beating until stiff but not dry. Fold into apricot puree. Beat 1/2 cup heavy cream into soft peaks, and fold into puree.
- Spoon into parfait glasses or wineglasses. Cover each glass with wax paper. Refrigerate until firm, a few hours or overnight.
- To serve, remove wax paper. If desired, fold 2 tablespoons whipped cream into yogurt and garnish each glass with a spoonful on top.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 25 grams
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.
CARDAMOM-YOGURT MOUSSE WITH APRICOTS
This yogurt mousse is an exercise in nostalgia for me, evocative of two different memories. The first is recent: cold _lassi_ spiked with cardamom, a favorite drink at Indian restaurants. The musky flavor of cardamom just plays well with the tangy, refreshing taste of yogurt. And so does honey, which brings me to my second memory. My mother often served me and my siblings big bowls of plain yogurt with honey swirled in-it was a favorite summer lunch. I remember how the honey laced the yogurt in thick ropes of sweetness. This is a plain yet comforting dish, the two flavors marrying perfectly. I bring these three tastes together here in this dish, and finish it all off with fresh summer apricots. Top the finished mousse with apricot slices, or get fancy and pipe the chilled, set mousse into apricot halves and garnish with mint.
Provided by Faith Durand
Yield Makes six 1/2-cup (120-ml) servings. Gluten-free.
Number Of Ingredients 8
Steps:
- Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves. Whisk in the honey and continue warming until the honey has thinned.
- In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
- Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.
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