Raspberry Yogurt Mousse

I mentioned, on Facebook, a tart I made with a raspberry mousse filling. It generated some interest with my loyal readers so here is the recipe. Compared to your typical mousse, it’s leaner and tarter, due to the yogurt, which replaces the cream. Also, if raw egg whites give you the willies, this mousse contains none. Egg whites do make the mousse light – lots of air bubbles in beaten egg white. So, this mousse is denser, more like a pudding, I guess.


Still quite tasty and refreshing. The recipe calls for raspberries, but other berries work will too – blueberries, strawberries, blackberries. In fact, I was a little short on raspberries and used some strawberries instead.


The recipe calls for yogurt without stabilizers or gelatin. You want the whey to separate out to make the yogurt thicker. Yogurt stabilized with gelatin or starches won’t separate.


Raspberry Yogurt Mousse
(makes enough filling for a 10″ tart or 10 individual servings)



 3 cups fresh raspberries, or 12 oz. frozen raspberries, partially thawed
 1/2 cup cold water
 3 tsp unflavored gelatin
 1/4 cup orange juice, or apple juice
 1 tbsp fresh lemon juice
 1/4 cup sugar
 1/4 tsp salt
 2 tbsp Chambord (a French berry liqueur)
 1 1/2 cups nonfat or lowfat vanilla yogurt, made without gelatin or stabilizers

1. Puree berries in a  food processor or blender. Pour puree through a strainer to remove the seeds. Set aside.

2. Pour water into a medium saucepan, sprinkle on the gelatin, and allow to sit for about 3 minutes to soften. Stir in juices, set pan over low heat, and stir just until the gelatin dissolves. Do not boil.

3. Stir in the berry puree, sugar, and salt, increase the heat to medium and cook, stirring, for 3 to 4 minutes, or until the sugar is dissolved. Remove from heat and stir in Chambord.

4. Transfer raspberry mixture to a heatproof bowl and sit it in a large bowl of ice water. Cool, stirring occasionally, for about 15 minutes or until mixture thickens to the consistency of raw egg whites.

5. While the mixture cools, set the yogurt in a strainer over a bowl and allow to drain for about 10 minutes.

6. Whisk the yogurt into the raspberry mixture. The mousse can get used a filling for a 10″ pie (use a prebaked crust that has cooled) or pour into 4-6 oz ramekins to serve alone.


Link to PDF of Recipe for Raspberry Mousse
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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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