Light, refreshing, full of seasonal fruit, ridiculously easy and totally guiltless. In short, Strawberry and Yogurt Mousse is my kind of summer dessert. The funny thing is that I would have never discovered how extraordinary a yogurt mousse can be if I hadn’t run out of fresh cheese (also called quark), my old basis for strawberry mousse. For years I was convinced it was the lightest and the best strawberry mousse I could achieve and when the cooling desserts season arrived I would make sure the fresh cheese was in the fridge. I am glad I forgot to buy it last weekend and made this substitution. The yogurt version had a slightly lighter texture, the taste of strawberries was stronger, but otherwise the taste was similarly tangy and equally good. For the hundredth time since I started to cook I can confirm that necessity is the mother of invention! Moreover, thanks to this accidental modification I hope that this time I can recommend this mousse also to all my friends who don’t have access to fresh cheese, since yogurt seems to much more international.

TIP: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller,   powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use here the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard).

Preparation: 10 minutes+ 2 – 3 hours in the fridge

Ingredients (serves 4):

250 g (about 1 cup) unsweetened natural yogurt

300 g (about 11oz) strawberries (hulled)

4 tablespoons confectioner’s sugar or sweetener (or no sugar if you prefer your mousse to be really tangy)

1 tablespoon gelatin in powder or you can use leaves, but the amount necessary to set 500 ml liquid/about 2 cups (see the TIP above)

(some strawberries for the decoration)

Mix the strawberries in a food processor or a blender. Add the sugar and the yogurt (remove the liquid floating on the surface). Mix once more.

Taste and add more sugar if needed.

Dissolve the gelatin in 4 tablespoons warm water.

Mix with the strawberry mixture.

Pour the mousse into serving dishes.

Put the mousse into the fridge for 2 -3 hours.

Serve very cold.