An incredibly delicious cup, the yogurt and blueberry mousse cup is easy to prepare, yet irresistible. Lemon-scented, it’s perfect to serve at the end of a lunch or dinner to indulge without weighing you down. If you’re looking for a richer cup, try the one with coffee cream and Nutella, it drives everyone crazy. If you don’t find or don’t like blueberries, you can substitute them with raspberries or strawberries, or you can use frozen ones.
Let’s get to work and prepare the yogurt and blueberry mousse cup together.
OTHER FRUIT RECIPES
San Sebastian cheesecake with red berries
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the yogurt and blueberry mousse cup
- 14 oz blueberries
- 2 tbsp sugar
- 1 lemon
- 1 cup heavy whipping cream
- 3 tbsp sugar
- 1 cup non-fat Greek yogurt
- A few cereal cookies
Tools
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- Electric Whisks
- Saucepan
Steps for preparing the yogurt and blueberry mousse cup
Wash the blueberries. Put them in a saucepan with sugar, grated zest of half a lemon, and strained juice. Cook for about ten minutes and let cool completely.
Whip the cream, which must be very cold, with the sugar. Add the yogurt, grated zest of half a lemon, and mix with a hand whisk until a homogeneous mousse is obtained.
In cups, glasses, or small bowls, alternate crumbled cookies with yogurt mousse and blueberries. Make a couple of layers for each ingredient. Refrigerate for a couple of hours and serve.
Storage
The cup can be stored in the fridge for a couple of days.
