Food Styling: Maggie Ruggiero 
Prop Styling: Pam Morris

Lemon-Yogurt Mousse

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  • Level: Easy
  • Total: 2 hr
  • Prep: 2 hr
  • Yield: 4 Servings


  1. Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.