Lemon Yogurt Mousse with Blueberry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and airy lemon mousse made with Greek yogurt, topped with a vibrant homemade blueberry compote for a refreshing finish. This Mediterranean-inspired recipe, ready in about 25 minutes, layers plain Greek yogurt, heavy whipping cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk 3/4 cup heavy whipping cream with 1/3 cup granulated sugar until stiff peaks form, about 3-4 minutes using an electric mixer on high speed.
  2. Step 2: Gently fold 1 cup plain Greek yogurt, 1 tbsp lemon zest, and 2 tbsp lemon juice into the whipped cream until fully combined and smooth. Divide the mousse into 4 serving glasses and refrigerate for at least 1 hour to set.
  3. Step 3: Meanwhile, combine 1 cup blueberries and 1/4 cup water in a small saucepan over medium heat. Cook for 5 minutes until the blueberries break down and the mixture simmers.
  4. Step 4: In a small bowl, mix 1 tsp cornstarch with 1 tbsp cold water until smooth, then stir into the blueberry mixture. Cook for 1-2 more minutes until thickened, then remove from heat and stir in 1/2 tsp vanilla extract. Cool to room temperature.
  5. Step 5: Spoon the blueberry compote over the chilled lemon mousse just before serving.

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