Cardamom-Yogurt Mousse with Apricots

Gluten Free
Health score
2%
Cardamom-Yogurt Mousse with Apricots
45 min.
6
216kcal

Suggestions


Indulge in a delightful dessert that perfectly balances creamy texture and aromatic flavors with our Cardamom-Yogurt Mousse with Apricots. This gluten-free treat is not only a feast for the senses but also a healthier option for those looking to satisfy their sweet tooth without the guilt. With just 45 minutes of preparation, you can create a stunning dish that serves six, making it ideal for gatherings or a special family dinner.

The star of this recipe is the unique combination of cardamom and yogurt, which brings a refreshing twist to traditional mousse. The cardamom powder infuses the dessert with a warm, spicy note, while the Greek yogurt adds a rich creaminess that is both satisfying and light. Topped with ripe, juicy apricots, this mousse is a celebration of flavors and textures that will leave your guests raving.

Whether you choose to serve it in elegant cups or creatively pipe it into apricot halves, this mousse is sure to impress. With a caloric breakdown that highlights its protein content and a balance of healthy fats and carbohydrates, you can enjoy this dessert knowing it’s a wholesome choice. Treat yourself and your loved ones to this exquisite Cardamom-Yogurt Mousse, and elevate your dessert game to new heights!

Ingredients

  •  apricots ripe
  • 0.5 teaspoon ground cardamom 
  • 180 ml cup heavy whipping cream 
  • large egg whites 
  • teaspoons gelatin powder 
  • 75 ml honey 
  • pinch salt 
  • 360 ml greek yogurt plain low-fat ( or full-fat)

Equipment

  • frying pan
  • sauce pan
  • oven
  • whisk
  • mixing bowl
  • hand mixer
  • stand mixer
  • spatula

Directions

  1. Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves.
  2. Whisk in the honey and continue warming until the honey has thinned.
  3. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form.
  4. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
  5. Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set.
  6. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.
  7. Reprinted with permission from
  8. Bakeless Sweets: Pudding, Panna Cotta, Fluffs, Icebox Cakes, and More No-
  9. Bake Desserts by Faith Durand. Text copyright © 2013 Faith Durand; photographs © 2013 Stacy Newgent. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.

Nutrition Facts

Calories216kcal
Protein16.09%
Fat45.33%
Carbs38.58%

Properties

Glycemic Index
16.49
Glycemic Load
9.03
Inflammation Score
-6
Nutrition Score
5.6208695225094%

Flavonoids

Catechin
1.28mg
Epicatechin
1.66mg
Kaempferol
0.22mg
Quercetin
0.57mg

Nutrients percent of daily need

Calories:215.5kcal
10.78%
Fat:11.25g
17.31%
Saturated Fat:7.01g
43.8%
Carbohydrates:21.54g
7.18%
Net Carbohydrates:20.76g
7.55%
Sugar:20.56g
22.84%
Cholesterol:36.64mg
12.21%
Sodium:54.84mg
2.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.98g
17.97%
Vitamin A:1119.76IU
22.4%
Vitamin B2:0.27mg
15.98%
Selenium:8.83µg
12.62%
Phosphorus:97.72mg
9.77%
Calcium:83.99mg
8.4%
Vitamin B12:0.41µg
6.89%
Potassium:220.16mg
6.29%
Manganese:0.1mg
4.77%
Vitamin C:3.81mg
4.61%
Vitamin E:0.59mg
3.96%
Copper:0.08mg
3.88%
Vitamin B5:0.36mg
3.64%
Magnesium:13.44mg
3.36%
Vitamin B6:0.07mg
3.36%
Vitamin D:0.48µg
3.22%
Fiber:0.78g
3.13%
Zinc:0.47mg
3.12%
Folate:9.11µg
2.28%
Vitamin K:2.12µg
2.02%
Vitamin B1:0.03mg
1.92%
Vitamin B3:0.37mg
1.86%
Iron:0.32mg
1.8%
Source:Epicurious