Ingredients

• 3 cups raspberries
• 0.5 cups maple syrup
• 1 tablespoon lemon juice
• 0.5 teaspoons lemon zest
• 1 pinch salt
• 1.25 teaspoons gelatin
• 3 tablespoons water
• 0.5 cups plain whole milk Greek yogurt
• 1.5 cups heavy cream
• 0.5 teaspoons vanilla extract

Instructions

1. 1 Place raspberries, maple syrup, lemon juice, lemon zest, and salt in a saucepan over medium-low heat. Cook, stirring often, until berries begin to burst and release their juices; about 10 minutes.
2. 2 Place a fine mesh sieve over a medium bowl. Pour berry mixture into the sieve. Using the back of a wooden spoon or spatula, press firmly on the mixture to release as much of the juice as possible. Discard seeds.
3. 3 Place gelatin and cold water into a small bowl and allow gelatin to bloom for 5 minutes. Add gelatin to the saucepan the berries were in, and heat over low heat, stirring often, until gelatin is dissolved, 1 to 2 minutes. Pour strained berry juice back into the pan with gelatin, and cook for an additional 2 to 3 minutes or until just beginning to simmer. Remove from heat, and stir in yogurt until completely smooth and combined. Let mixture cool to room temperature.
4. 4 Beat cream and vanilla together In a large bowl until cream holds stiff peaks. Stir 1/4 of whipped cream into cooled berry mixture, then fold berry mixture into remaining whipped cream until smooth and combined.
5. 5 Pour mousse into serving containers. Cover lightly with plastic wrap; refrigerate until chilled, at least 4 hours to overnight.

Nutrition per serving