#lightdessert

Decadent Greek Yogurt Chocolate Mousse (Lighter than Traditional!)

This mousse comes together in five minutes with ingredients already in the pantry, delivering that rich chocolate taste without the heaviness of traditional versions. The texture is airy and creamy at once, sitting somewhere between mousse and pudding with cocoa powder dusted on top.

A delicious and light summer parfait with layers of coconut cream, vanilla cake, and a bright mixed berry jelly. For a cool treat on hot days, this is perfect.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup sugar. 1 tablespoon gelatin. 2 cups coconut cream. 1/2 cup shredded coconut. 1 cup vanilla cake, cubed. 1/4 cup mint leaves for garnish.

Instructions: Mix the mixed berries and sugar together in a saucepan. On medium heat, cook the berries until the juices come out and the sugar is gone. Leave to cool. Mix 1/4 cup of warm water with the gelatin in a different bowl. After letting it bloom for a few minutes, heat it slowly until all the gelatin is gone. Allow it to cool a bit. Whip the coconut cream in a different bowl until soft peaks form. Carefully mix in the gelatin that has been dissolved and the shredded coconut. Start by putting vanilla cake cubes in the bottom of serving glasses or a trifle dish. Spread a layer of the coconut cream mix over the cake. Put the berry mix that has been cooled on top of the coconut cream. Repeat the layers until the glasses or dish are full. Add a layer of coconut cream on top to finish. This dessert should be put in the fridge for at least 4 hours so that it can set. Add more mixed berries and mint leaves as a garnish before serving. Enjoy this cool Summer Trifle with Berry Jelly and Coconut Cream!

Prep Time: 30 minutes

Cook Time: 0 minutes

These sweet and sour BBQ berry skewers are a great way to welcome summer. Adding honey and balsamic glaze to fresh, juicy berries makes them taste even better. It's perfect for a light and cool dessert at summer parties.

Ingredients: 1 cup strawberries, hulled and halved. 1 cup blueberries. 1 cup blackberries. 1 cup raspberries. 1/4 cup honey. 2 tablespoons balsamic vinegar. 1 teaspoon vanilla extract. Wooden skewers, soaked in water.

Instructions: Warm up the grill over medium heat. To make the glaze, mix honey, balsamic vinegar, and vanilla extract in a small bowl with a whisk. Swap out the raspberries, blueberries, blackberries, and strawberries on the wet skewers as you go. Put the skewers on a grill that has already been heated up and brush them all over with the honey balsamic glaze. Grill the berries for 5 to 7 minutes, turning them over every so often and basting them with the glaze, until they get a little charred. Take the skewers off the grill and drizzle any extra glaze over them before serving.

Prep Time: 15 minutes

Cook Time: 7 minutes

Mini Fruit Pizzas are a refreshing summer treat. A sugar cookie base is topped with creamy whipped cream cheese and an assortment of fresh fruits. Ideal for easy entertaining or a light dessert.

Ingredients: 1 package sugar cookie dough. 1 cup whipped cream cheese. 1/4 cup powdered sugar. Assorted fresh fruits strawberries, kiwi, blueberries, etc.. Mint leaves for garnish.

Instructions: Follow the directions on the sugar cookie dough package for heating up the oven. Use a cookie cutter to make small rounds out of the sugar cookie dough that you have rolled out. Put the cookie rounds on a baking sheet and bake them according to the directions on the package. Let them cool down all the way. Whip the cream cheese and powdered sugar together in a bowl until the mixture is smooth. Place a thin layer of the cream cheese mixture on top of each round cookie that has cooled. You can put any sliced fresh fruit on top of the cream cheese. Add mint leaves as a garnish. Put it in the fridge for 15 to 20 minutes before serving. Enjoy these tasty little fruit pizzas!

Prep Time: 20 minutes

Cook Time: 15 minutes

Savor the smooth and delicious texture of this delicate chocolate mousse. For those who enjoy chocolate but don't want to feel guilty, this dessert is ideal!

Ingredients: 200g dark chocolate. 1/4 cup sugar. 3 eggs. 1 teaspoon vanilla extract. 1 cup heavy cream. A pinch of salt.

Instructions: Using a double boiler or microwave, melt the dark chocolate until it's smooth. Allow it to cool a little. Sort the egg whites and yolks into two separate bowls. Add the sugar and vanilla extract to the bowl containing the egg yolks. Beat until light and creamy. Fold the melted chocolate into the egg yolk mixture little by little until thoroughly blended. Beat the heavy cream in a different bowl until stiff peaks form. Once smooth, gently fold the whipped cream into the chocolate mixture. Add a small pinch of salt to the bowl containing the egg whites and beat until stiff peaks form. The chocolate mousse mixture should be carefully folded into the whipped egg whites until they are completely combined. Pour the fluffy chocolate mousse into bowls or serving glasses using a spoon. To set, chill in the fridge for a minimum of two hours. Serve cold, with fresh berries or chocolate shavings as garnish. Savor your light and delectable chocolate mousse!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the luscious flavors of strawberry cream pie in a lighter form with this skinny strawberry cream dip. Made with non-fat Greek yogurt and fresh strawberries, it's a guilt-free treat perfect for any occasion.

Ingredients: 1 cup non-fat Greek yogurt. 1/2 cup diced strawberries. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. 1 tablespoon lemon juice. Optional: fresh mint leaves for garnish.

Instructions: Greek yogurt, chopped strawberries, honey or maple syrup, vanilla extract, and lemon juice should all be mixed together in a bowl. Make sure to mix the ingredients well until they are all mixed in. Put the dip in the fridge for at least 30 minutes to let the flavors mix. If you want, add fresh mint leaves as a garnish before serving. Serve cold with graham crackers or your favorite fruits that you can dip.

Prep Time: 10 minutes

Cook Time: 0 minutes