Lemon Mousse? Yes Please! (DIY Dessert with Suzelle)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Slice lemons in half through the middle.

Scrape out the insides of the lemons and place them into a blender.

Blend the lemon insides until smooth.

Pour the blended lemon mixture through a fine strainer to extract the juice.

Return the lemon juice to the blender.

Add a punet of cream to the lemon juice in the blender.

Open a tin of condensed milk and add it to the blender.

Blend the mixture until smooth and combined.

Spoon the mousse mixture into the lemon shells.

Refrigerate the filled lemon shells until set.

Zest a little lemon over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens