Best 3 Greek Yogurt Mousse With Stone Fruit Recipes

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Indulge in a delightful culinary journey with our Greek Yogurt Mousse with Stone Fruit, a symphony of flavors that will tantalize your taste buds. This luscious mousse is a perfect blend of creamy Greek yogurt, fresh stone fruit, and a hint of sweetness. Discover variations of this delectable dessert with three diverse recipes: a classic Greek Yogurt Mousse, a refreshing Stone Fruit Compote, and a delightful Greek Yogurt Panna Cotta. Each recipe offers a unique twist on the classic mousse, ensuring an unforgettable dessert experience. Embark on this flavorful adventure and create a dessert that will leave your guests asking for more.

Let's cook with our recipes!

LEMON-YOGURT MOUSSE



Lemon-Yogurt Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 4 Servings

Number Of Ingredients 0

Steps:

  • Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

Nutrition Facts : Calories 115 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 128 milligrams, Carbohydrate 16 grams, Protein 9 grams, Sugar 16 grams

YOGURT MOUSSE WITH APRICOT SAUCE



Yogurt Mousse with Apricot Sauce image

Categories     Milk/Cream     Dessert     Quick & Easy     Yogurt     Apricot     Vanilla     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For mousse
1 1/2 teaspoons unflavored gelatin (from 1 envelope)
1 cup whole milk
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1 (4- by 1-inch) strip fresh lemon zest
1 (32-oz) container well-stirred whole-milk yogurt
3/4 cup chilled heavy cream
For sauce
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1/4 cup water
1 lb fresh apricots, quartered and pitted
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Make mousse:
  • Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
  • Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
  • Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
  • Make sauce while mousse chills:
  • Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

STONE FRUIT POUCHES



Stone Fruit Pouches image

Provided by Alton Brown

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy

Steps:

  • Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

Tips:

  • Choose ripe, flavorful fruit. This will ensure that your mousse is bursting with flavor.
  • Use full-fat Greek yogurt. This will give your mousse a rich, creamy texture.
  • Don't overbeat the mousse. Overbeating will make it grainy.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
  • Serve the mousse with your favorite toppings. Some suggestions include fresh fruit, granola, or honey.

Conclusion:

Greek yogurt mousse with stone fruit is a delicious, refreshing, and healthy dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a light and flavorful treat, give this recipe a try!

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