Lemon Yogurt Mousse with Blueberry Compote
A light and airy lemon mousse made with Greek yogurt, topped with a vibrant homemade blueberry compote for a refreshing finish. This mediterranean-inspired desserts 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.
Ingredients
- 1 cup plain Greek yogurt
- 3/4 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
- 1/4 cup water
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Spoon the blueberry compote over the chilled lemon mousse just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Yogurt Mousse with Blueberry Compote take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Yogurt Mousse with Blueberry Compote?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Yogurt Mousse with Blueberry Compote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Yogurt Mousse with Blueberry Compote for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Yogurt Mousse with Blueberry Compote?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
