Lemon Mousse with Crumble Shortbread and Blueberries

Lemon Mousse with Crumble Shortbread and Blueberries

Dec 13 2015



  • 3 egg whites
  • 1/4 cup of maple syrup
  • Pinch of salt
  • 3/4 cup of greek yogurt
  • 1 1/2 tsp lemon zest
  • 1 1/2 tbsp lemon juice
  • 4 shortbread cookies, crumbled (speculoos would be delicious as well)
  • 1/2 cup of fresh blueberries ( or any kind of berries would do)


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!

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