Healthy & Delicious: Greek Yogurt Lemon Mousse Recipe

• 1 cup plain fat-free Greek yogurt
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
• 2/3 cup eggs whites (from 4 or 5 large eggs)
• Pinch of salt
• 3/4 cup sugar
• 6 to 8 serving vessels (glasses, ramekins, etc.)

1. Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.
2. To a separate small bowl, add water. Sprinkle gelatin on top and set aside.
3. Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.
4. Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.
5. Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.
6. Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold, with berries if you have 'em around.

yogurt, lemon zest, lemon juice, vanilla, water, unflavored gelatin, eggs whites, salt, sugar, vessels

Taken from www.seriouseats.com/recipes/2010/05/lemon-greek-yogurt-mousse-dessert-recipe.html (may not work)