Ginger-Yogurt Mousse with Pistachio Meringue

Vegetarian
Gluten Free
Ginger-Yogurt Mousse with Pistachio Meringue
45 min.
8
167kcal

Suggestions


Indulge in a delightful dessert that perfectly balances creamy richness with a hint of spice: Ginger-Yogurt Mousse with Pistachio Meringue. This vegetarian and gluten-free treat is not only a feast for the senses but also a light option at just 167 calories per serving. Imagine the smooth, velvety texture of the mousse, enhanced by the warm, aromatic notes of fresh ginger and the subtle tang of low-fat yogurt. Each spoonful is a refreshing experience that will leave your taste buds dancing.

The pièce de résistance of this dessert is the crunchy pistachio meringue, which adds a delightful contrast to the creamy mousse. The meringue is light and airy, with a nutty flavor that complements the ginger beautifully. It’s a showstopper that’s surprisingly easy to make, requiring just a few simple ingredients and minimal time in the kitchen. In about 45 minutes, you can create a stunning dessert that serves eight, making it perfect for gatherings or special occasions.

Whether you’re hosting a dinner party or simply treating yourself, this Ginger-Yogurt Mousse with Pistachio Meringue is sure to impress. With its elegant presentation and harmonious flavors, it’s a dessert that embodies both sophistication and comfort. So, roll up your sleeves and get ready to whip up this delightful treat that will have everyone asking for seconds!

Ingredients

  • teaspoons cornstarch 
  • 0.1 teaspoon cream of tartar 
  • large egg whites room temperature
  •  ginger peeled cut into 1/4" slices
  • cup cup heavy whipping cream 
  • cup yogurt plain low-fat
  • tablespoon pistachios chopped
  • 0.3 cup sugar 
  •  vanilla pod split
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • sauce pan
  • baking paper
  • oven
  • whisk
  • hand mixer

Directions

  1. Position a rack incenter of oven; preheat to 250°F. Line abaking sheet with parchment paper. Usingan electric mixer, beat egg whites and creamof tartar in a large bowl until soft peaks form.Beat in vanilla. Gradually beat in cornstarch,then sugar, 1 tablespoon at a time; continue tobeat until stiff peaks form. Fold in pistachios.
  2. Spread meringue on parchment paper ina 1/3" layer (meringue will not completelycover parchment).
  3. Bake meringue until crisp,about 55 minutes.
  4. Let cool, then break intosmall pieces. DO AHEAD: Can be made 1 dayahead. Store airtight.
  5. Combine sugar,ginger, and 1/4 cup water in a small saucepan.Scrape in seeds from vanilla bean; add bean.Bring to a boil over medium heat, stirringuntil sugar dissolves.
  6. Remove saucepanfrom heat and let infuse for 30 minutes.Discard bean. Cover and chill ginger syrup.
  7. In a small bowl, whisk together yogurt,cream, and ginger syrup just to blend.
  8. Place mixture in a whipped-cream canister.DO AHEAD: Can be made 4 hours ahead.Chill. Dispense into bowls according tomanufacturer’s instructions. (Alternatively,double ingredients and whip chilled creamuntil stiff peaks form, then whip in yogurtand syrup. Spoon the mixture into bowls.)Top with crumbled pistachio meringue.
  9. Garnish with pistachios.

Nutrition Facts

Calories167kcal
Protein8.37%
Fat62.35%
Carbs29.28%

Properties

Glycemic Index
12.89
Glycemic Load
5.87
Inflammation Score
-3
Nutrition Score
3.0234782799431%

Flavonoids

Cyanidin
0.07mg
Catechin
0.03mg
Epigallocatechin
0.02mg
Epicatechin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:167kcal
8.35%
Fat:11.78g
18.13%
Saturated Fat:7.2g
45.02%
Carbohydrates:12.45g
4.15%
Net Carbohydrates:12.33g
4.48%
Sugar:11.52g
12.8%
Cholesterol:35.46mg
11.82%
Sodium:43.46mg
1.89%
Alcohol:0.09g
100%
Alcohol %:0.14%
100%
Protein:3.56g
7.12%
Vitamin B2:0.16mg
9.49%
Vitamin A:456.83IU
9.14%
Calcium:77.51mg
7.75%
Phosphorus:67.57mg
6.76%
Selenium:3.69µg
5.27%
Potassium:134.9mg
3.85%
Vitamin B12:0.23µg
3.78%
Vitamin D:0.48µg
3.17%
Vitamin B5:0.28mg
2.79%
Zinc:0.37mg
2.48%
Magnesium:9.75mg
2.44%
Vitamin B6:0.04mg
2.16%
Vitamin E:0.31mg
2.04%
Vitamin B1:0.03mg
1.88%
Folate:5.46µg
1.37%
Copper:0.02mg
1.22%
Source:Epicurious