Almond Yogurt Mousse - #madewithchobani

How is your valentine's day preparations going on? I'm typing this post on a beautiful and romantic evening enveloped by cool wind, drizzled with raindrops on my feet. The days of undergrad, coming up in my mind... On December season, when it is very cold and rainy, we... the crazy friends......... used to visit our canteen and had sundae ice cream. If someone asks "Are u crazy...eating ice this cold weather...!?" Our reply would be "Beat cold by cold yaar".

For today, I'm sharing a yogurt based mousse as a part of the chobani - #madewithchobani challenge. This is a beautiful and easy Valentine dessert for your Valentine's day party. I used chobani plain yogurt for preparation. 

When I was contacted by chobani's #MadeWithChobani project to create a unique healthy recipe with chobani greek yogurt as the key ingredient, I wanted to make an easy mousse from yogurt. We all love the almond flavor, right from stained glass almond cookies. I was a little bit uncertain about the marriage of almond and yogurt. Thank Lord! it came out well and resulted in the creation of another simple Valentine dessert.

Servings- 6 to 8
2 cups of Chobani's  plain greek yogurt  
1/2 teaspoon of almond extract 
1/4 cup plus 1 tablespoons of sugar (may be varied as per your sugar requirement)
11/2 cup of whipping cream
2 1/2 teaspoons  of gelatin
1/4 cup of cold water

6 to 8 strawberries or raspberries or any fruits of your choice

Place the whisk attachment and the bowl of your electric mixer on freezer to chill it.

In a small sauce pan soak gelatin in cold water and let it rest for 5 minutes

When gelatin is softened, heat the saucepan, stirring continuously on medium flame. When gelatin is completely dissolved, take off the sauce pan from heat.

Take out the bowl and the whisk attachment from the freezer and beat the whipping cream on high speed for 3 minutes. When it starts to thicken, add sugar and beat again on high speed until stiff peaks are formed.

Add yogurt and beat again for 2 minutes or till entire yogurt is well blended.

Add almond extract and beat for 1 minute. Fold in the gelatin mixture well.

Pour into eight ramekins or dessert cups. (Mine was about 34 oz).Chill for 4 hours or overnight.

Top with your favorite fruits and serve.

Dear readers.... you can also participate in this #MadewithChobani project coming with your yummy recipes...... :-)

I used Wilton's almond extract. If your kid doesn't like milk as such....make some twist like this -a sort of value addition and make them have.....I said so because my daughter finished it in one go........ We both enjoyed after the meal and had a soothing experience of almond mousse. So please try it :-)

Sending this to Remmy's Kitchen

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