Sweet & Skinny Lemon Mousse!
- Lemon Mousse with Basil and Blueberries (credit: marisachurchill.com)
Does guilt-free baking sound too good to be true? Today Marisa Churchill, former Top Chef contestant and author of the cookbook Sweet & Skinny, shows us how to whip up this decadent Lemon Mousse.
Lemon Mousse with Basil and Blueberries
Serves 2
Per serving: 190 calories, 8 grams fat
This light and tangy mousse highlights summer's beautiful berries in a simple yet sophisticated dessert. Yogurt and lemon zest create a tangy mousse with just a hint of lemon. The best part of this mousse: it needs no time to set. For the quickest dessert, use a store-bought topping such as Cool Whip Lite.
3 tablespoons white chocolate chips
2/3 cup Cool Whip Lite or Luscious Low-Fat Whipped Topping (page TK)
1/2 cup plain Greek-style nonfat yogurt
1/2 teaspoon finely grated lemon zest
1/2 cup blueberries
2 fresh basil leaves, rolled up and cut cross-wise into thin ribbons
Melt the chocolate with 2 teaspoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth.
In a medium bowl, whisk together the whipped topping and yogurt. Whisk in the melted chocolate and the lemon zest.
Divide half of the mousse evenly between two 6-ounce dessert glasses. Top with half the berries and half the basil. Spoon the remaining mousse over each and top with the remaining blueberries and basil. Serve immediately