Description
A delightful Blueberry Yogurt Mousse Cake with layers of creamy yogurt mousse and fresh blueberries, perfect for family gatherings.
Ingredients
Scale
- 1 cup thick yogurt (preferably Greek)
- 1 cup fresh blueberries (or thawed frozen)
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 packet gelatin (or vegetarian alternative: agar-agar)
- 1 tsp vanilla extract
- Cake base (spongy, graham cracker crust, or nut-based)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pan.
- If using a sponge cake, whip eggs and sugar until fluffy, then fold in flour. Pour into the pan and bake for 25 minutes or until a toothpick comes out clean. Cool completely.
- In a bowl, combine yogurt and sugar. In another bowl, whip heavy cream to soft peaks. Fold whipped cream into the yogurt mixture.
- Heat a small amount of water and sprinkle gelatin over it, stirring until dissolved. Mix into yogurt mousse.
- Gently fold in blueberries, saving some for decoration.
- Place the cooled sponge cake at the bottom of a springform pan, pour mousse on top, smooth it out, and refrigerate for at least 4 hours or overnight.
- Once set, remove from the springform pan, top with extra blueberries and mint, slice, and serve chilled.
Notes
Use the freshest ingredients for best flavor. Adjust sweetness of the mousse as desired before chilling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: blueberry cake, yogurt dessert, mousse cake