Almond Yogurt Mousse Served with Fresh Strawberries

This light Panna Cotta style dessert melts blissfully in the mouth. The combination the almond and strawberries flavors and the texture of the yogurt make the dessert an irresistible mix of ingredients. Since it doesn’t have all the calories of the traditional Panna Cotta made with heavy cream it can be the perfect wrap up after a rich meal.  It will satisfy the craving for sweets without adding heaviness or regrets after finish eating.



 

 Ingredients

2 cups of plain yogurt French style

1 can of 12 oz of evaporated milk

1 cup of white sugar

3 teaspoons of liquid almond flavor

2 envelopes of .25 oz of unflavored gelatin

6 tablespoons of water

1 lb of strawberries cut in half

4 tablespoons of white sugar for the strawberries

1 half of a lime

Crushed almonds to garnish (optional)

In a large bowl mix the yogurt, the sugar and the almond flavor.  Incorporate the ingredients with a whisker until the flavors are incorporated.

In another bowl sprinkle the gelatin over the water and let it stay for 5 to 10 minutes.

Using the microwave or the stove warm up the evaporated milk, do not boil it, just warm it. And then add it to the bowl that contains the gelatin.  Mix with the whisker.

Pour the evaporated milk mixed with the gelatin to bowl that contains the yogurt and using the whisker again mix all the ingredients.

Serve in individual cups or in a big glass or aluminum container. Chill them in the refrigerator until they are firm. The process will take at least 2 hours.

Meanwhile put the strawberries in a bowl, add the sugar and the lime juice. (If you are not very fond of acidic flavor, the lime juice can be replaced by a teaspoon of the almond flavor.  However I do prefer the contrast of sweet and sour in this dessert, given that the yogurt itself has some acidity) Mix the ingredients; cover the bowl while the strawberries release its delicious juices.

 

 Once the Mousse is firm, it is ready to serve.  Sprinkle some of the crushed almonds and add the macerated strawberries. 

Be ready to pleasure your palate.