Yogurt Mousse with Blueberry Compote

By Margi Lenga Kahn



  • 1 ½ c. Greek yogurt, strained in a colander  lined with cheesecloth at room temperature for 30 minutes 
  • 2 large egg whites 
  • 3 tbsp. honey 
  • 1/8 tsp. ground cardamom 
  • ¼ tsp. ground cinnamon

Blueberry Compote:

  • 1-pint fresh blueberries or 2 c. frozen 
  • 3 tbsp. tap water 
  • 1/4 c. granulated sugar 
  • Grated zest of a half small lemon 
  • 2 tsp. freshly squeezed lemon juice 
  • 1/8 tsp. ground cinnamon  


For the Mousse 

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Beat the egg whites with an electric mixer until light and fluffy.  

In a small pan over medium heat, bring honey to a boil. With beater on, drizzle hot honey into the fluffy egg whites until a shiny meringue forms.  

In another bowl, whisk together strained yogurt, cardamom and cinnamon. Stir a spoon of the meringue from above mixture into the yogurt and then carefully fold in remaining yogurt until it is thoroughly combined. Spoon into 4-6 individual serving bowls or ramekins, cover with plastic wrap, and refrigerate until serving time.  

For the Blueberry Compote 

In a small saucepan, stir together half of the blueberries, and all of the water, sugar, and lemon zest and lemon juice and cinnamon. Cook over medium heat for 10 minutes. Stir in remaining blueberries and continue cooking for 8 minutes. Set sauce aside at room temperature until serving. To serve, place a scoop of blueberry compote over each serving of yogurt.   

Makes 4-6 servings.