Here’s a simple recipe for it:
Ingredients (serves 4–6)
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1 cup fat-free Greek yogurt
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4 oz (about 115g) light cream cheese
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3–4 tbsp honey or maple syrup (adjust to taste)
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2 tsp lemon zest (from 1–2 lemons)
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2–3 tbsp fresh lemon juice
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1 tsp vanilla extract
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Optional: crushed graham crackers or digestive biscuits for topping
Instructions
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Soften the cream cheese: In a bowl, beat the light cream cheese until smooth.
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Add yogurt & sweetener: Mix in Greek yogurt, honey, and vanilla extract until creamy.
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Add lemon flavor: Stir in lemon zest and lemon juice. Taste and adjust sweetness or tartness as needed.
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Chill: Spoon the mousse into serving glasses or bowls and chill in the fridge for at least 1–2 hours so it firms up a bit.
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Optional topping: Sprinkle with crushed biscuits, extra lemon zest, or a few fresh berries just before serving.
💡 Tips for “skinny” but fluffy mousse:
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Whip the yogurt and cream cheese mixture with a hand mixer for extra lightness.
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You can fold in a little whipped aquafaba (chickpea water) or low-fat whipped cream to make it even airier without extra fat.
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Serve in small glasses—portion control makes it feel indulgent but stays low-cal.
If you want, I can also make a super fancy version that looks like a layered lemon cheesecake parfait—still “skinny,” but Instagram-ready.
Do you want me to do that?