No oven, made in 3 steps! No Cheese, No Light Cream, Low Fat Cake for Weight Watchers!

Watermelon Yogurt Mousse - A Delectable, Low-Burden Delight

Today, I’m thrilled to share my recipe for a delightful Watermelon Yogurt Mousse. This dessert boasts simplicity, nutritional richness, and an exquisite presentation without the heaviness of cheese or heavy cream. This guilt-free treat is ideal for health-conscious individuals seeking a flavorful yet light option.

Ingredients:

• 330g Watermelon Juice (strained)
• 200g Homemade Yogurt
• 90g Biscuits
• 35g Unsalted Butter
• 5g + 10g Gelatin Powder
• 20g Granulated Sugar
• 40g Water
• 6-inch Heart-shaped Mold

Instructions:

Crush 90g of biscuits and combine them with 35g melted unsalted butter. Press this mixture into the base of a 6-inch heart-shaped mold and refrigerate. Extract approximately 400g of watermelon flesh, remove the seeds, and dice it. Process the diced watermelon in a blender until smooth. Strain to separate the watermelon pulp from the juice, yielding approximately 330g of watermelon juice.   In a heatproof bowl, dissolve 5g gelatin powder and 20g granulated sugar in 40g of water over a double boiler. Combine this mixture with 200g homemade yogurt, stir thoroughly, and pour it over the chilled biscuit base in the mold. Smooth the surface and place the mold in the freezer for 30 minutes.   Dissolve 10g gelatin powder in 80g of watermelon juice over a double boiler. Combine this mixture with the remaining 250g of watermelon juice. Pour this mixture onto the partially set yogurt layer in the mold, ensuring the mold is filled to the brim. Gently return the mold to the freezer and allow it to set for an additional hour. After an hour, remove the mold from the freezer and place it over a tall glass. Use a hairdryer on low heat to warm the sides of the mold for 10 seconds. Carefully slide and release the mousse from the mold onto a plate. For the base, use a plastic cake knife to smooth out any uneven edges.   Slice and serve the mousse. Any leftovers can be stored in the refrigerator; avoid freezing.

Pro Tips:

1. For clearer watermelon juice, strain it twice after extraction for enhanced clarity, yielding a more transparent and shiny finish for the mousse.
2. If time permits, refrigerate the mousse after the final glaze preparation for at least four hours before unmolding for a firmer texture.
3. Store-bought thick yogurt or leftover yogurt works well if homemade yogurt isn’t available.
4. Gelatin powder can be substituted with an equal amount of gelatin sheets. Adjust quantities for an 8-inch mold accordingly.