Sunday, January 20, 2013

Lemon Yogurt Mousse—Healthy, Fat Free and Low Carb

.Lemon Yogurt Mousse (Fat Free) 1-18-13

I found a great healthy, fat free, low carb, but-still-perfectly-sweet and tasty treat!  The recipe for this is in the January/February 2013 issue of Food Network Magazine.  Still trying to cut way back on sugar and eat less carbohydrates, I was happy to find this and couldn’t wait to try it out. 

I made mine even better (for me) by using nonfat Greek yogurt (the magazine suggests low-fat).  Use could use whatever Greek yogurt you like.  My favorite is the nonfat plain Fage yogurt.  This is perfectly tart and lemony and just sweet enough and although Greek yogurt is already high in protein it is kicked up even more in this mousse with egg whites. 

You can sprinkle a little crumbled shortbread cookies on it, as I did just because the recipe suggests it.

Lemon Yogurt Mousse 2 But what I like even more (and is healthier) is a little homemade granola on top.  I also put a few blueberries on one (but didn’t get a picture of it.)

Lemon Yogurt Mousse 3

Lemon Yogurt Mousse, Fat Free, Low Carb/Sugar, by Katrina, Baking and Boys! (adapted from Food Network Magazine)

2 large egg whites

1/4 cup granulated sugar (50 grams)

pinch of salt

1  1/2 cups nonfat Greek yogurt

1 teaspoon lemon zest

1 tablespoon lemon juice

crumbled shortbread cookies or granola for topping (optional)

In a heatproof bowl set over a pan of simmering water, whisk the egg whites, salt and sugar until the sugar is dissolved.  When the sugar has dissolved, remove the bowl from the heat and transfer the mixture to a mixer.  Beat until stiff peaks form. 

Fold in the yogurt, lemon zest and lemon juice.  Chill for a couple hours.  Makes 4 servings.  When ready to serve, put the mixture in a piping bag and pipe in to serving dishes (optional, but pretty). ;)  Serve with crumbled shortbread cookies or granola and/or blueberries or raspberries!

Lemon Yogurt Mousse 1-18-13

Can’t wait to make this again—and I’ll be using Meyer lemons next.


Lisa said...

I love Fage no-fat Greek yogurt to no end. That mousse looks so creamy. Eating healthy never looked so good.

Veronica Miller said...

You beat me to it! I spotted this in the food network mag too and it's on the top of my to-try list but I'm going to dare to try to make it sugar-free, using stevia. I'm scared b/c I think the sugar might stabilize the eggwhites to keep them from deflating but we'll see. Your photos are wonderful and your addtiion of granola couldn't have been better.

Liz That Skinny Chick Can Bake said...

We can all use a yummy, low cal sweet this time of year. My hubby loves lemon so it's a win for both of us!

sue @ cakeballs, cookies and more said...

that sounds really good actually, I would never think of egg whites used like this. Yummy!

safire said...

I love lemon! This looks divine!

Natalie said...

love this idea! i wonder what other flavors could be made!

Abby Cremin said...

My sister who is pregnant with her first child is a yogurt lover. Is it safe for pregnant women?

Katrina said...

Abby, I would think this is safe since the egg whites are heated in a bowl over simmering water.

Phoebe Milligan said...

Perfect for people who loves a good dessert but at the same time watching their food intake. The recipe looks easy and glad that you utilized non-fat yoghurt.

Kiara Kellermann said...

This is a good alternative treat for me. I don’t like the sour taste of yogurt so I think I’ll switch into this.

Herryponting said...
This comment has been removed by a blog administrator.
Jacob said...

I had started working as a television actor few months ago, so I am compelled to stick to low carb meals, because it helps maintaining body weight with ease. I want to stay in the glamour world for longer, so I don’t mind reducing carbohydrates and having protein rich diet.

Anonymous said...

It looks delicious, but not sure 1/4 cup sugar is low carb. How about substituting monk fruit or swerve?