You've had frozen yogurt and many a mousse. But what about yogurt mousse? Tangy, sweet, and spiced with cardamom, Bakeless Sweets adds apricot to make a Mediterranean-tinged summer treat.
Tips: Don't let the gelatin sit too long; it'll go from an applesauce texture (want) to a solid (do not want). If this happens, warm the bowl containing the gelatin and it will dissolve into a liquid which you can then add to the recipe according to the instructions.
Tweaks: The recipe gives the option for using full fat or low fat Greek or strained yogurt. Go with full fat Greek. It's far more satisfying.
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As always with our Bake the Book feature, we have five (5) copies of Bakeless Sweets to give away.