How to Make Cloudberry Lemon Mousse Cups
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In a mixing bowl, whisk Greek yogurt, lemon juice, lemon zest, and cloudberry preserves until smooth. Set aside.
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In a separate clean bowl, whisk egg whites with a pinch of salt using an electric mixer until soft peaks form.
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Gradually add powdered erythritol and continue whisking until stiff, glossy peaks form.
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Gently fold 1/3 of the beaten egg whites into the yogurt mixture with a spatula, then fold in the remaining egg whites until just combined.
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Spoon the mousse into serving cups, cover, and chill for at least 2 hours.
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Top with an extra dollop of preserves and a sprinkle of lemon zest before serving.
Pro Tips for Perfect Cloudberry Lemon Mousse Cups
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of low-fat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Cloudberry Lemon Mousse Cups?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Cloudberry Lemon Mousse Cups?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for low-fat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.