Lemon Mousse with Crumble Shortbread and Blueberries
Dec 13 2015
Beat with a mixer the egg whites with the maple syrup and salt until stiff peaks form. Whisk the yogurt, lemon zest and juice in a separate bowl and fold in the egg whites. Chill for at least 2 hours. Spoons on nice glasses and add the crumbles and fresh blueberries on top.
I am telling you, this is so flavorful, light and fresh, if feels like a palate cleaner, which is a perfect way to end a meal. And once again, it took me only a couple minutes to prep.
Et Voila, Bon Appetit!