Helen of Tartelette won the HHDD #10 “Cheesecakes” and choose Mousse for the 11th edition of Donna Hay Day, created by Barbara. Mousse is a creamy dessert typically made from egg and cream and chocolate. Mousse au chocolat to die for, but it’s got about sixty million calories. So I decided to participate with an “energy-reduced”, “weight-saving”
Lemon yogurt mousse with rhubarb compote
Delicious! My son was disappointed, that there were only two portions.
Those, who don’t have to watch their weight or pay special attention to their figure use sugar.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Lemon yogurt mousse with rhubarb compote |
| Categories: | Dessert |
| Yield: | 2 Servings |
Ingredients
| 250 | grams | Plain low-fat yogurt | |
| 2 | Sheets Unflavored gelatin | ||
| 50 | grams | Sugar | |
| Or | |||
| Artificial sweetener | |||
| 1 | Lemon, the juice | ||
| 4 | tablesp. | Whipped cream | |
| H | COMPOTE | ||
| 300 | grams | Rhubarb | |
| 2 | tablesp. | Orange juice, or grated zest and juice of 1 | |
| — orange | |||
| 1/8 | tablesp. | Artificial sweetener | |
| Edited *RK* 04/18/2007 by | |
| Ulrike Westphal |
Directions
In a small bowl cover gelatin with water and soak for 10 minutes.
Mix together yogurt and sugar.
Remove water from gelatin, add lemon juice and cook until gelatin is dissolved. Add a few teaspoons of the yoghurt, then whisk this mixture under the remaining yoghurt. Fold in the whipped cream. Cool for about 3 h.
Meanwhile wipe the rhubarb and cut into 2.5 cm (1-inch) pieces.
Put in a saucepan, with the orange juice, or, if using an orange, the zest and juice of the fruit.
Bring to the boil, cover and simmer for 5-10 minutes.
Sweeten to taste with artificial sweetener. This will depend on your palate and also on the natural sweetness of the fruit and juice.
Layer compote and mousse in a glass.
=====
I eat rhubarb sauce with vanilla yogurt for lunch in the spring.
You’ve made my lunch pretty and fancy enough for a party! I like this idea!
We both thought of Rhubarb today! I think yours sounds nicer, compote with lemon mousse! Yum!
lovely idea for the upcoming summer days. I love rhubarb and often make compote to put in my morning yogurt. Lovely presentation.
Super
Der Liebste mag ja keinen Rhabarber aber das ist ein klasse Dessert für mich – insofern sind zwei Portionen perfekt *harhar* und als artifical sweetener kann ich zuckerfreien Vanillesirup nehmen, prima! (yippie ich darf mal wieder Rhabarber essen :-))
I left a comment a moment ago but it seems to have disappeared. I may have pressed the wrong button. I shall repeat myself and say how much I would like to try this dessert. I’m over chocolate after reading so many sweet entries – and 10 pound heavier. Thanks for joining HHDD
Another sensational application for seasonally abundant rhubarb… in a dessert you can indulge in without guilt. thanks for sharing!