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.
VANILLA MOUSSE MERINGUES AND FRESH BERRIES
Steps:
- 1. Line a large colander with several layers of cheesecloth.
- 2. In a large bowl, mix the yogurt with the sugar.
- 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
- 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
- 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
- 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
- 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.
TANGY VANILLA FROZEN YOGURT
This yogurt is a salute to Red Mango. It isn't pretending to be ice cream. It tastes like tangy yogurt in frozen form. The result is creamy and completely refreshing without guilt. I opted for 2% to make sure the yogurt had the right consistency and didn't turn icy. I paired it with a slice of grilled pineapple and some homemade granola (Recipe #424610 ) for a healthy sundae.
Provided by Diet It Up
Categories Frozen Desserts
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients until sugar is dissolved.
- Refrigerate mixture for 1 hour.
- Freeze using an ice cream maker according to the manufacturer's instructions.
VANILLA BEAN GREEK YOGURT MOUSSE OVER FRUIT
I found this on Mia's Domain. I haven't tried it yet, but it looks elegant, delish and very refreshing!
Provided by Scoutie
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit of your choice.
Nutrition Facts : Calories 418.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 5.3, Sugar 2.1, Protein 2.4
HOMEMADE VANILLA YOGURT
Homemade yogurt with a vanilla flavor.
Provided by reemlarki
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
- Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
- Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 51.8 mg, Sugar 9.3 g
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