Frozen Fruit Mousse
Ingredients (serves 6-8)
Six single-serving whole-fat fruit yogurts (whole fat is creamier when frozen and doesn’t get “icy”)
1/3 cup slivered almonds
1 pound frozen mixed berries, thawed
Juice of 1 lemon
1 tablespoon sugar
- In a medium bowl, mix the yogurt gently with the slivered almonds, reserving 2 tablespoons of the nuts for garnish.
- Line muffin tins with paper cupcake liners or use a half-dome silicone mold if you want to make one large centerpiece.
- Pour the yogurt into the molds, cover with cling film and freeze at least 24 hours. (This is a great make-ahead recipe)
On the day of the occasion, put the thawed berries into a blender with the lemon and sugar and blend until smooth.
To serve, pour the berry sauce into a gravy boat. Unmold and plate the mousse and garnish with slivered almonds, then pour the sauce over.