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LOCATION: Recipes >> Desserts Pudding >> Maple Mousse 02

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Maple Mousse
Yield: 4 servings

4 c low fat yoghurt
1/2 c maple syrup
2 tb brandy
1 tb lemon rind, grated
2 egg whites
2 ts granulated sugar

Place cheesecloth over a strainer. Place strainer over a bowl. Add
yoghurt into strainer and leave to drip, refrigerate overnight.
There will be about 2 c yoghurt remaining. Discard the liquid.
Place yoghurt in a large bowl.

In a pot, on medium heat, reduce maple syrup until 1/4 c remains.
Remove from heat, add brandy, cool 10 minutes. BEat into yoghurt
along with lemon rind.

In an electric mixer or by hand, beat egg whites until frothy, then
beat in sugar. Continue beating until egg whites hold soft peaks.
Fold into yoghurt mixture. Spoon into glass dishes and serve with
two cookies.

Serving: serve with fresh-brewed coffee

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