Yoghurt Mousse With Strawberry Sauce

READY IN: 45mins
Recipe by Inge 1505

Refreshingly light in taste, not too much calories. My version of a recipe from a German cooking magazine. :)

Top Review by Elmotoo

OH MY. OH MY. OH MY. THIS is a real find. I doubled it & next time may quadruple it. Note: the 32 oz container of yogurt only yielded 3c. hmmm. But, I proceeded. We lovedlovedloved this. This is a recipe I will take to camp in Maine because I can quadrillion the recipe for crowds ahead of time & use whatever berry is in season at the time. I did not puree in strain - I only crushed the berries.In a pinch, thawed frozen berries could substitute. At first it seemed a bit daunting because of the time but no, very easy to make - the 1st 20 minutes chilling goes fast & the 2nd chilling for us was only a little over an hour. It was fine & deeeelicious! THANK YOU! Made for German Tag 3/12.

Ingredients Nutrition


  1. NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
  2. Soak gelatin in water according to package direction.
  3. Mix lemon juice with yoghurt and 2 1/2 T sugar.
  4. Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
  5. Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
  6. Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
  7. Remove from the fridge and stir with a whisk until smooth.
  8. Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
  9. Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
  10. Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a