yoghurt mousse

Who says healthy can't Be tasty....

Its yoghurt, its fruit, its yummy, its healthy....especially if layered with a whole wheat sponge...YES!!mthats rite, you heard rite...substituting refined flour with whole wheat in my sponge cake recipe is an idea thats been ruminating in my mind since a while now. As i have already substituted whole wheat in most of my recipes successfully, the trick is to simply reduce the quantity of flour a little or add a mix of oat flour and wheat flour. in this case I only reduced the amount of flour from 9 tbsp to 7 tbsp (since this was a plain sponge didn't add any cocoa or custard powder, hence 9 tbsp). and thankfully my sponge turned out nice and soft and spongy.

the mousse is quick to make, and for fruit mousses, the yoghurt gives a nice tart flavour to the overall dessert.

i have so far tried a lemon mousse, orange mousse and of course strawberry mousse.....next on my list pineapple mousse......

Proud of my sponge !!!

Ingredients:
200 g strawberries, pureed
200 - 250 g hung curd (made from 500 g curd)
5 - 6 strawberries chopped
2 packets of whipped cream powder. (prepared)
10 g gelatin (if preparing in individual glasses, you can sip the gelatin)
powdered Sugar, as required.
2 sheets of sponge cake (if you want a mousse cake) / for individual mousses you can also use biscuits soaked in milk.

Method:
prepare whipped cream as per package instructions and refrigerate. Soak gelatin in two tbsp of water for 5 minutes, then add 2 tbsp of boiling water to dissolve.
Beat the hung curd with powdered sugar until smooth, make sure there aren't any lumps. add in the pureed strawberries and gelatin. fold in the whipped cream and chopped strawberries.
If you want to make individual glasses or bowls you can straight away set in those and refrigerate for 4 - hours.
For mousse cake. refrigerate for half an hour. Take a deep dish or a spring-foam pan. place a layer of sponge cake at the bottom, you can soak with a little syrup if you want, cover it with half the mousse mixture, add another layer of cake, and cover with the remaining mousse mixture. cover and refrigerate overnight for best results.

lemon mousse..

For lemon mousse: add 2 tsp of freshly grated lemon zest and 3 - 4 tbsp of lemon juice, depending on the taste and tartness.



For orange mousse : use 2 tbsp of freshly grated orange zest, 1/4 cup of orange juice, 1 tbsp lemon juice.