And for Dessert... Lime-Yogurt Mousse

I promise this is the last blog post about the potluck housewarming.

I just had to share this success. Because I almost never make desserts.

Desserts intimidate me. Too often the batter's texture has to be just so, the relative temperature of the ingredients perfect, the cup measurements accurate, and the stars aligned. Yeah... I follow directions well, but not that well. And most dessert recipes are either way too sweet, or way too complicated. And really, you only wanted a small bite anyway, but now you've got this ginormous "serves 8-12" dessert occupying the previously free territories of your fridge. Either you're going to end up throwing half of it out, or any pretentions at weight control have just flown out the window. It's a lose-lose situation.

So I eat dessert at other people's houses. Thankfully, it seems like everyone in the known universe, including my kid brother, are more adept dessert-makers than I. I'm okay with this.

But sometimes, rarely, there is success.

Lime-Yogurt Mousse, people. It takes less than 20 minutes to throw together. It calls for everyday ingredients that I had lying around. It's not too sweet. If you replace the sugar with Agave syrup, it's arguably good for you (get your Calcium, ladies!). But best of all, it's elegant, light, and extremely tasty. Think Key Lime pie meets pillows of clouds, in your mouth.















The recipe supposedly serves 10, but the five of us inhaled all but the very last cupful. This definitely makes our All Time Favorite list.


Lime-Yogurt Mousse (From Food & Wine's May 2007 Issue.)
1 1/2 tsp unflavored gelatin
2 Tbs cold water
6 Tbs fresh Lime Juice
1/2 cup sugar
1 cup plain whole-milk Greek Yogurt
1 cup heavy cream
Optional: Zest from 1 lime, as garnish
Optional, but recommended: a handful of berries, as garnish

In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

In a small saucepan, combine the lime juice with 6 tablespoons of the sugar and simmer over moderate heat just until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the softened gelatin until melted. Transfer the lime gelatin to a medium bowl and let cool slightly. Whisk in the yogurt.

In another bowl, beat the cream with the remaining 2 tablespoons of sugar until softly whipped. Fold the cream into the yogurt mixture and refrigerate until chilled and set, at least 1 hour (i.e. a good time to pause and have dinner -- dessert will be ready when you are). Just before serving, garnish with lime zest and berries.