Maple Yogurt Mousse

Creamy, light and low fat……a wonderful sweet ending to a fall meal.

The mousse is a combination of maple syrup, low fat plain yogurt and milk, lightened with a little whipped cream and stabilized with gelatin. I used what I had on hand: medium grade maple syrup, non-fat Greek yogurt and 1% milk and stabilized it with agar agar.

This dessert was delicious…it tasted of maple syrup but the tangy yogurt prevented it from being too sweet. It didn’t have the airy texture of a mousse, not surprising since the only whipped ingredient was a very small amount of cream, but the texture was still very light. I served it with these chocolate pecan batons.