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Lemon Yoghurt Mousse

Lemon Yoghurt Mousse

This recipe is light and fluffy and great for kids


  • 1 cup boiling hot water
  • 85 gram packet lemon jelly crystals
  • grated rind 2 lemons
  • 2 egg whites
  • 1 cup Greek Yoghurt
  • 1/2 cup cream, lightly whipped


  1. Pour the boiling water over the jelly crystals and lemon and stir until dissolved. Cool for 15 minutes or until almost set.
  2. Beat the egg whites until they form stiff peaks and then beat into the jelly mixture with the yoghurt and the cream.
  3. Pour into serving glasses and refrigerate for one hour or until set.

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