Monday, June 24, 2013

20(ish)--- Vanilla Bean Yogurt Mousse

Making a traditional mousse is a bit of a pain in the rear.

And in this stage of my life (working mommyhood with a baby who's not a fan of sleep) I'm not down with extra kitchen frustration.

This is a bit lighter in texture than your traditional mousse.  I would place it halfway in between eating yogurt and whipped cream.  Well that doesn't sound half bad now, does it?

Vanilla Bean Yogurt Mousse
Serves 8

2 cups heavy whipping cream
2 cups low fat plain yogurt
2/3 cup sugar
1/2 cup water
3 vanilla beans

Combine sugar and water in a saucepan over medium heat.  Scrape the insides of the vanilla beans and add to the sugar mixture, along with the bean.  Bring to a boil, then remove from heat and allow to set for 30 minutes.  Remove bean pods, then transfer to a covered container and place in refrigerator until chilled.

After sugar mixture has chilled, whisk in yogurt.

In a chilled metal bowl, whip cream (with chilled beaters) until stiff peaks form.  Gently fold in yogurt mixture.

Serve immediately!

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