1 envelope gelatin, about 7 g
3⁄4 cup sugar
2 teaspoons grated lemon rind
1⁄2 cup freshly squeezed lemon juice
1 tablespoon extra light olive oil
1 large egg
1 1⁄3 cups fat-free plain yogurt
- Hull the strawberries and slice thickly.
- Sprinkle the gelatin over 1⁄4 cup cold water in a small bowl. Allow to stand for 5 minutes to soften.
- Place another 1⁄4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatin and cook, whisking constantly, until the gelatin has dissolved, about 1 minute.
- Remove from the heat, transfer to a medium bowl and cool to room temperature, whisking occasionally. Whisk in the yogurt. Alternately layer the strawberries and lemon mousse in 8 dessert bowls and chill until set, about 3 hours. Serve.
preparation time 15 mins
cooking time 5 mins, plus 3 hours chilling
Nutritional informationPER SERVING
3 g protein
3 g total fat
1 g saturated fat
32 mg cholesterol
22 g total carbohydrate
22 g sugars
1 g fibre
25 mg sodium